This stuffed avocado recipe has to be my favourite Naturally Sassy breakfast recipe to date. Like all my best recipes, this one was dreamt up with the idea of combining all my favourite things into one; Incorporating avocado, eggs, pesto and quinoa could never go wrong, could it!
The special thing about this breakfast is just how beautifully the flavours merge together. Cutting through the egg, the yolk runs into the pesto adding a creaminess to the sharp-nutty taste, it then drizzles down to the quinoa, adding a sauce for it to be spooned up in. The avocado cups it all in, and like the egg adds a calm familiarity to the dish. It’s extremely comforting, and terribly easy to make.
For this recipe I use leftover quinoa, as it’s such a great way to use it up after a stir-fry or curry the night before. If you’re cooking your quinoa from scratch, do this prior to the method below by following the instructions on your brand of choices packaging. It’ll normally be 1:2 – and takes 15 minutes to cook. I always make extra for lunches on the go during the week! For the pesto, I either make my delicious Pea, Mint & Pinenut Pesto which can also be found on my blog– or buy one from my local health foods.
- 2 Organic Eggs
- 1 Avocado
- 4 Tablespoons quinoa
- 2 Tablespoons pesto
Start by preparing your avocado. Instead of slicing straight (the up, down and around way your used to!) your going to cut around the circumference. Slice a little off the bottoms of each half so they can sit up straight. Pop out the stone, and using a knife gently carve a little of the avocado skin, so it makes it easier for you to peal. Peal away the skin on both halves of the avocado.
Spoon 2 tablespoons of cooked quinoa into each avocado hole, top with a tablespoon of pesto.
Heat a little coconut oil in a pan and leave to melt. Crack in two eggs and gently fry until the egg whites are fully cooked and the yolk is still slightly runny. With a spatula add it on top of your pesto.
Season with salt and pepper.
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