Eggs with Quinoa, Beet, and Tomato...
I had beets on my mind today, and pickled seemed to be the preparation of choice. I have a few jars of sweet pickled beets that I put up and tucked away earlier in the season. I also whipped up a quick batch of raw pickled beets to keep in the refrigerator to tuck into sandwiches or make a quick snack of. Think refrigerator pickles but red and extra crunchy. YUM!
With beets on the brain, I set out to make something fast, easy, and delicious for a quick weeknight meal. What evolved was this creamy egg with a little quinoa and a fresh beet and tomato "relish". Drizzled with a bit of really good olive oil and Slide Ridge Honey Wine Vinegar, and sprinkled with sea salt, this hit the spot...
I topped the whole thing with a little bacon from Clifford Family Farm. Heaven, in pig form!!! Sometimes a girl needs a little protein, and sometimes a girl needs just a little crumble of pig on her dinner...
My little farmhands ate a deconstructed version for dinner with scrambled instead of fried eggs. Some things go over better with a four year old when they are not mixed all together!
A little tip, get all your veggies and toppings chopped up before cooking the eggs. Also, I like my eggs crispy on the edges and over easy/medium in the yolk, so that the creamy yolk runs into the quinoa, but you can cook 'em up any way you like!
EGGS WITH QUINOA, BEET, & TOMATO
4 slices bacon
1 cup quinoa, cooked, and seasoned with sea salt
2 sweet pickled beets sliced thinly
4 beet leaves, sliced super thin (make a roulade with the leaves and then slice, let's make life easy!)
1 heirloom tomato any color (or a mix of colors from two halves of tomato), diced
good quality olive oil
Slide Ridge Honey Wine Vinegar
sea salt. to taste
cayenne pepper, to taste
In a large skillet, cook the bacon until crisp, remove from heat, cool and crumble. Set aside. In the same pan, add a little olive oil and fry the eggs over medium heat until over easy (about 2-3 minutes on each side, more if you like your egg a little more firm). Season with a sprinkle of sea salt and a dash of cayenne pepper.
Plate two eggs to each plate. Top the eggs with a few spoonfuls of quinoa (scant 1/4 cup). On the quinoa lay 1/2 of a sliced pickled beet, top with some of the thinly sliced greens, tomato, and some of the bacon crumbles. Season with a dash of sea salt and cayenne and then drizzle a little olive oil and Honey Wine Vinegar over the top.
The sweet beets with the eggs are heaven, and I love how the quinoa soaks up the egg yolk. This is a perfect dinner in my book, and really not that hard to whip up! Plus it is easy to change to meet your needs, add and subtract ingredients to suit your tastes, and just have fun with it.