This quick, satisfying breakfast is loaded with anti-inflammatory foods: extra-virgin olive oil, avocado, tomatoes, quinoa, and omega-3 eggs. For even more anti-inflammatory benefit, serve with an orange or grapefruit. Omega-3–enriched eggs come from hens that are fed a diet rich in omega-3s (usually containing flaxseed). They’re easy to find; just look closely at labels on egg cartons. We call for cooked quinoa here—a perfect use for leftovers. Or pick up a timesaving package of precooked (unseasoned) quinoa in the freezer section or the grains aisle of your supermarket, as more and more manufacturers are offering this convenience.
How to Make It
Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.
Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.
Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired
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CookL: CG
