Load quinoa with egg, bacon and avocado, and top it with a kimchi sauce and a drizzle of toasted sesame oil.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
Ingredients
2 cups kimchi
1/3 cup rice wine vinegar
5 cups cooked quinoa
Kosher salt
3 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, sliced
2 scallions, sliced
2 teaspoons toasted sesame oil
Directions
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
- Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes.
- Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil.
