HOW TO: Herbed Quinoa Eggs En Cocotte (aka With a Baked Egg)

I just saw a post from one of my friends on Facebook that said, “A trip to Hawaii would be quite nice right now.” Yeah, no kidding. It’s cold, dreary, rainy… I bet we’re all longing for a little ‘get-away’ right about now.

The reality, however, is that most of us will not be whisking away to anywhere out of the ordinary this weekend. But why should that stop us from bringing the ‘out of the ordinary’ into our homes?

That’s the beauty I find in cooking: that it offers beauty and love through the work of my hands while also bringing the smells and flavors and experience of somewhere else into our everyday.

That’s where this little quinoa dish comes in:

HERBED QUINOA EGGS EN COCOTTE.

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Herbed Quinoa Eggs En Cocotte topped with fresh grated parmesan cheese

Eggs en cocotte are French baked eggs. In their most traditional form, the ramekins would be filled with cheese, cream, butter, maybe a little bacon, and then the egg cracked on top and baked until set. (Sounds like exactly what you should eat in a french cafe, doesn’t it?)

Now, for me, all the butter, cream, and cheese doesn’t really float my boat – although I love the idea of the baked egg. That’s where this recipe comes from… from my quinoa obsession, my love of eggs, and my desire for beautiful food.

You can also add the parmesean into the mix before baking and then top with a little crushed red pepper.
You can also add the parmesan into the mix before baking and then top with a little crushed red pepper.

The best part? YOU CAN DO IT. It is quick, it’s delicious, it’s satisfying… and the perfect foundation for breakfast. (I’d serve these, fresh fruit, hot tea and/or coffee, and maybe even a little sweet bread of some sort.)

You ready to give it a try?

Here are the tools you’ll need:

  • A large bowl
  • A couple 4″ ramekins
  • Measuring cups
  • Measuring spoons
  • A cutting board
  • A knife
  • A spoon
  • A cheese grater (I love the Microplane)

Here are the ingredients you’ll need:

  • 1 1/2 cups precooked quinoa
  • 1/4 cup heavy whipping cream
  • 2 Eggs
  • 1 handful of  fresh parsley
  • 1 shallot (or 1/4 cup of white onion will work, too)
  • 2 TBSPs of milk
  • Fresh grated parmesan

Here’s a snazzy little video 2 minute video I threw together for you to see the process:

… and, the by step is:

  1. Preheat your oven to bake at 400 degrees.
  2. Put 1 1/2 cups quinoa into a large bowl. Add heavy cream, fresh chopped parsley, diced shallot, salt, and pepper. Stir to combine thoroughly.
  3. Separate your quinoa mix into your two ramekins. Using the back of a spoon, gently flatten the top of the mixture.
  4. Slowly break an egg over each of the ramekins being careful not to break the yolk.
  5. Drizzle one TSBP of milk over each egg (to prevent hardening).
  6. Bake in the oven for approximately 13-15 minutes, or until the egg white is set.
  7. Sprinkle fresh grated parmesan over the top before serving… and serve HOT!

Go for it, girl!

 

The Perfect Start to My Morning

When I wake up in the morning, I literally open my eyes to, first and foremost, offer my time for my kids and my man.

I gently rouse everyone from bed with a little back rub, a little neck nuzzle, a little “good morning, Love, it’s a new day.” If they jump up fast enough (which is before I make my rounds through all three rooms), I’ll typically return and give them a little treat by making their bed for them while they dress. I’ll shout out a couple more “hurry now, let’s not be behind this morning…”, and then I’m off to 45 minutes of multi-tasking.

I’m the first one downstairs to bring life to the sleeping home. I put on the coffee, begin making lunches, and wait for my little chicks and my big man to wander down the stairs for their breakfast. We’ll chat as they eat. I’ll stuff sandwich bags, remind them to eat their fruit, refill water glasses… and then at 7:35 – they are off. Out the door they go; my house is quiet.

I breathe deep. I clear the kitchen counters and load the dishwasher with breakfast dishes. I refill my coffee cup and then – then! – I get to make my own breakfast.

I spend my days working from home mostly. It seems ‘luxurious’ to think about… but let me tell you: being self-employed requires more discipline than you think! There’s no one telling you what has to be done; no one keeping you on track. Nope – my time is my own, which is why it’s even more vital that I keep my mind sharp, I stay on task, and I use food to nourish and power me.

My food choices impact how I perform. So, what do I choose as a perfect start to my day?

This:

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  • 1/2 cup precooked quinoa.
  • A handful of fresh, raw spinach.
  • One fried egg on top. (When the egg is hot it wilts the spinach, so I like to lay the egg right on top of the greens for a few seconds before I cut it all up to eat it.)
  • A drizzle of soy sauce and a dash of chili pepper paste.

It takes me less than two minutes to make… and it’s satiating, empowering, delicious. I lay it all in a bowl and then, with a fork and knife, I cross-cross cut through it all until it is a big bowl of easy-to-eat goodness.

I eat this almost every morning – and, let me tell you, it gives me energy I need to get off on the right foot.

I hope you’ll try it…

Rebel on,

Elisha

Something to think about today: You say, “I am allowed to do anything”–but not everything is good for you. And even though “I am allowed to do anything,” I must not become a slave to anything. 1 Corinthians 6:12

 

 

AM Northwest: Fried Quinoa Spinach Skillet

Last Wednesday I visited AM Northwest again to share one of my favorite staple quinoa recipes: a fried quinoa spinach skillet. It is warm, savory, packed full of everything we need to energize us through the day… and the best part: it takes less than three minutes to prepare.

All too often I speak to women who say, “I’m so busy getting everyone else out the door in the morning that I didn’t even have time to eat breakfast myself!” But the truth is that when WE fail to care for ourselves, everyone and everything around us suffers. We are more irritable, we’re likely to make poorer food choices throughout the day (and overeat), and our bodies and minds D R A G through our day.

Well, mamas, this recipe leaves us no excuses. This ‘power breakfast’ has tons of protein, tons of fiber, a huge burst of iron – all the things we need when we are feeling fatigued.

(Beyond OUR needs, however, this recipe is what my soccer-playing 6th grader calls her ‘secret sauce’ for a great game. So – not only is it good for us ladies, it’s exceptional for our families who need strength and endurance in their days.)

Rebel on, sister.

Elisha

RECIPE:

  • 1/2 cup precooked quinoa
  • 2 cups raw spinach
  • 2 eggs
  • 2 TBSP uncooked breakfast sausage
  • chili paste
  • black pepper
  • olive oil
  1. Heat your frying pan. (NOTE: You are going to use your frying pan in three sections to make this meal.)
  2. In one third of the pan, brown the sausage. In another third, add a little olive oil to coat the area and fry your two eggs.
  3. When the eggs whites begin to cook, roughly ‘scramble’ the eggs in their place and continuing cooking; at the same time, stir sausage so it browns on all sides.
  4. Once your egg is cooked, add a little olive oil to the third section of your pan and add cooked quinoa. (Spread quinoa into a thin layer.)
  5. Toss the quinoa just a little in it’s place, then stir all ingredients in the pan together. Add the raw spinach, a drizzle of soy sauce, and continue to stir just until the spinach is wilted. Toss with chili paste and black pepper… enjoy!