Holy Moly, I think I’ve found my favourite breakfast to date.

Like all my recipes, this one was dreamt up with the idea of shoving all my favourite things into one; Incorporating avocado, eggs, pesto and quinoa could never go wrong, could it!

The special thing about this breakfast is just how beautifully the flavours merge together. Cutting through the egg, the yolk runs into the pesto adding a creaminess to the sharp-nutty taste, it then drizzles down to the quinoa, adding a sauce for it to be spooned up in. The avocado cups it all in, and like the egg adds a calm familiarity to the dish. It’s extremely comforting, and terribly easy to make. If you have leftover quinoa in the fridge, and a jar of pesto then you’ve got a gourmet breakfast in just 5 minutes.

For this recipe I use leftover quinoa, as it’s such a great way to use it up after a stir-fry or curry the night before. If you’re cooking your quinoa from scratch, do this prior to the method below by following the instructions on your brand of choices packaging. It’ll normally be 1:2 – and take 15 minutes to cook. I always make extra for lunches on the go during the week!

For the pesto, I either make my delicious Pea, Mint & Pinenut Pesto – or buy one from my local health foods.