Skipping breakfast ought to be a sin. I never step foot out-the-door without fueling my tank to drive my day.
When I was young, breakfast was Lucky Charms or packaged, processed pastries. I blame none other than myself in a pantry-filled kitchen, stocked to the brim with far healthier, satisfying choices. Shame on me too for having a mother who was a dietitian. I deserve a slap and spanking for that.
Red Quinoa, tomato-cucumber Kick-Egg start w/Nicoise Olive salt
1. Rinse a 1/4 cup of quinoa thoroughly and drain. Add 1 cup of water to a sauce pan and bring to a boil.
2. Reduce the heat, cover, and let simmer until all the water has evaporated.
3. Heat another saute pan, gently cracking 1-2 eggs in pan. Watch closely so that the yellow yolk does not get hard, though this is dependent upon your preference. The longer you cook an egg, the harder the yellow yolk will be, and the crispier the white will become. Cooking the egg less will give you a runnier yolk, allowing more flavor to disperse and break atop the quinoa.
4. Slice cucumbers and tomatoes to desired amount and degree of thinness.
5. Garnish with Nicoise Olive salt.