Photo: Iain Bagwell; Styling: Catherine Crowell Steele
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.
Serves 2 (serving size: 1 bowl)
1. Heat a large nonstick skillet over medium. Add pancetta to pan; cook 3 minutes or until browned, stirring occasionally. Add kale; cook 2 minutes or until kale wilts. Stir in tomatoes, vinegar, and salt; remove from heat.
2. Divide quinoa evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture. Wipe pan dry with a paper towel; return to medium heat. Add oil to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top each bowl with 1 egg. Sprinkle evenly with pepper and hot sauce, if desired.