Some mornings I wish I were the sort of person who bounds into the kitchen excited for breakfast. I love food, yet on a busy weekday my stomach often only accepts a quick banana or a small bowl of oatmeal at 7am. When I’m in Athens, though, I sometimes skip the home breakfast and pick up a freshly made feta-stuffed koulouri (a sesame-topped ring of bread) from the bakery across the street from the office. That one I never have to force down, which means a different problem: resisting the urge to have one with my 10am coffee every single day. It’s a delicious dilemma.
At the weekend I’m more enthusiastic about breakfast. I don’t get overly fancy—usually scrambled eggs and a good cup of coffee do the trick. These days Mr. Scrummy is the resident egg-maker and I’m perfectly happy letting him rustle up a simple, tasty breakfast.
Since moving to Australia I’ve discovered a whole new brunch culture. Going out for “brekky” on a sunny weekend has become a favourite pastime, and it’s where I found the inspiration for this recipe. On a blazing hot Sunday at a cosy Italian café by the beach in Perth I had a plate of eggs, spinach and avocado sprinkled with a few little extras. It was fresh, simple and genuinely tasty, so I decided to recreate it at home for a lazy weekend morning.
The toppings made the dish for me: plenty of chopped fresh parsley, a generous dusting of crunchy fried quinoa and a good drizzle of top-quality olive oil. Don’t skip the olive oil—it really lifts the flavours. In my photos I hadn’t drizzled it yet, but I highly recommend doing so before serving.
A quick note on quinoa in case you haven’t used it much: quinoa is an ancient grain from the Andes that’s high in protein, naturally gluten-free and rich in fibre and minerals. While this recipe uses only a small amount for a crunchy topping, it still adds texture and a nutritional boost. Combined with eggs, spinach and avocado, this breakfast is genuinely nourishing—perfect for a health-focused start to the day.
This meal won’t please everyone—my husband wondered where the bacon was, and that’s a fair point if you love a meaty breakfast. For me, though, the café version was perfect as served, and you can always add bacon or another favourite if you prefer.
Poached eggs with avocado, spinach & crispy quinoa
Helen Schofield
10 mins
15 mins
25 mins
2
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Ingredients
- 1 tablespoon quinoa
- 1/2 avocado
- 3.5 ounces fresh spinach, (about 1 bag)
- 4 eggs, 2 per person
- a large handful of fresh parsley, chopped
- olive oil for drizzling
- your choice of toast or crusty bread to serve, optional
Instructions
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Rinse the quinoa in a fine-meshed sieve, then cook according to the packet directions.
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While the quinoa cooks, put a pot on for the eggs, slice the avocado widthways and chop the parsley.
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When the quinoa is done, drain well and return it to the pan with the lid on for a few minutes to dry. Rinse the spinach, then wilt it in a pan over the heat for a couple of minutes. Fry the quinoa in a little olive oil until crisp, stirring occasionally.
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Poach the eggs to your preference, two at a time (about 2–4 minutes depending on how runny you like the yolks).
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To assemble, squeeze excess water from the spinach and divide it between two plates. Fan the avocado slices over the spinach, then remove the eggs with a slotted spoon and place them on the plates.
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Finish with the crispy quinoa and chopped parsley, drizzle with olive oil and serve with toast or crusty bread if you like.
Notes
Use the freshest, best-quality free-range eggs you can find for the best flavour and texture.
This is a simple recipe, but timing matters if you want everything warm together. Prepare the quinoa, spinach and toppings first, then poach the eggs last so they stay at the right temperature.
Nutrition
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Carbohydrates: 11g
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Protein: 14g
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Fat: 16g
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Fiber: 4g
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