Quinoa Eggs Benedict
We were on our way out of Mystic to Cape Cod and stopped for breakfast at "Somewhere in Time". Their story is kind of fun. They saw a restaurant for sale in the paper. As they tell it, they thought it would be great to start a breakfast/lunch place where everyone could meet, eat great food, and enjoy gathering. The result is a fun, casual, local place with fantastic food, and good service.
The parking lot was always crowded when we passed by, so we figured it had to be pretty good. The morning we stopped, was no exception. Every table was full, but it didn't take long before we were seated. I ordered the "Healthy Breakfast" and, yes, that is the name of the dish - poached eggs sprinkled with goat cheese on sauteed greens and spinach and a side of sunflower toast and fruit.
In my typical fashion, I wanted to replicate it when we got to the next campground. Jim was making Eggs Benedict so I figured we could mix the two recipes and see what came out of it!. Lacking the Sunflower toast, I substituted quinoa as a base. Then kept the sautéed greens and goat cheese, then added sun-dried tomatoes and a drizzle of hollandaise sauce. The result was excellent. When camping we don't make our own hollandaise but you certainly can if you prefer. Try it and see what you think. I know you creative, cheffy-types will amend it beautifully!
1 Tbsp white vinegar
1 Tbsp Butter
Pinch of garlic powder
2 cups fresh spinach
2 Tbsp crumbled goat cheese
1 Tbsp sun-dried tomatoes (optional)
1 cup dried, tri-color quinoa
Hollandaise Sauce mix (optional)
Timing is everything when we make Eggs Benedict. The eggs and the hollandaise cook pretty quick, so adding in the quinoa and sautéed greens had to be figured into the timing. Here is how we managed it.
The quinoa, greens, and hollandaise are made first, then kept warm at the side of the stove. (We just keep them covered and it seems to keep them warm).
Prepare the quinoa as directed on the package (1/2 cup of quinoa to 1 cups of water, bring to a boil, lower to simmer and cover for 15 minutes). When ready, toss with a fork, set aside and keep covered.
Heat butter in sauté pan and add a pinch of garlic for a flavor boost.
Add spinach and toss until completely wilted and glossy. Remove from heat and cover to keep warm.
Prepare hollandaise according to package directions and set aside, stirring occasionally.
Heat a pot or deep skillet with 1-2 inches of water (just enough to float the eggs), add vinegar by swirling the water. Heat to boiling.
Crack eggs into water one at a time.
Set timer for 3 minutes (white will be cooked, yellow will be runny), Periodically spoon water over the top of eggs.
While the eggs are cooking, plate up the quinoa, top with sautéed greens
Put the finished egg on top of greens and dress with goat cheese and hollandaise then a few sun-dried tomatoes.