Dan Churchill

Fried Eggs, Crispy Quinoa & Broccolini

Dan Churchill
PREP 5 MIN
COOK  10 MIN

The best thing about Dan’s easy-as egg dinner: there’s not a lot of washing up! Adding texture via crispy quinoa is as simple as giving it a few minutes in the same skillet you fried the eggs in.

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Number of servings
2
Ingredients

1 spray olive oil

1 bunch of broccolini (5 1/2 oz bunch) cut into small pieces, including leaves

1 34 cups (315g) pre-cooked quinoa cooked according to packet instructions

4 large eggs

2 tsp sesame seeds to serve

2 tbs soy sauce (or tamari if gluten free)

salt & pepper, to taste

Methodbased on 2 servings
1

Spray a large non-stick skillet with oil, add broccolini and a splash of water and cook for 4-5 minutes until bright green and crisp-tender. Add quinoa to skillet and cook for another 3-4 minutes or until quinoa is beginning to crisp.

2

At the same time, heat another non-stick skillet, spray with oil and add eggs. Let them sizzle for 2-3 minutes. Flip over if desired and cook for another 2 minutes. Season to taste.

3

Divide quinoa and broccolini between bowls and top with eggs. Scatter over sesame seeds and serve with soy sauce.

Nutritional Informationper serving

Energy (kJ)

1637 kJ / 391 cals

Protein

25.4 g

Fat

16.5 g

Sat. Fat

3.7 g

Carbs

29.5 g

Sugar

5.2 g

Fiber

7.2 g

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