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This recipe includes superfoods such as:
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kosher salt
1 bunch asparagus, trimmed and chopped into rounds
1 c. panko (Japanese bread crumbs)
1 garlic clove, grated
1/4 c. chopped parsley, plus more for garnish
1 tsp. lemon zest
extra-virgin olive oil
8 eggs
Freshly ground black pepper
Sea salt, for garnish
Hot sauce, for serving
In a medium pot, cook quinoa according to package instructions. During last minute of cooking time add pinch of salt and asparagus. Turn off heat and keep warm.
In a small bowl mix together panko, garlic, parsley, lemon zest, and 1/4 teaspoon salt. Add 2 tablespoons olive oil.
In a large 12" skillet over medium-low add half the panko mixture. Lightly toast, about 30 seconds. Using a rubber spatula make 4 wells in the breadcrumbs. Crack eggs one at a time into a bowl and gently transfer eggs into each well without cracking the yolks.
Bring heat to medium-high and cover pan partially until eggs have a crispy edge, whites are set and yolks are slightly runny, about 3 minutes. Transfer eggs to a plate and repeat for remaining eggs.
Serve eggs and breadcrumbs over asparagus quinoa. Garnish with parsley and sprinkle of sea salt. Optional to serve with your favorite hot sauce.
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| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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