Mar 28

Truffle Eggs, Greens & Quinoa Recipe


Submitted By: Jessica Flatley

Weekend brunch is one of my favorite pastimes. My hectic work schedule does not typically allow a lunch break so I truly savor the time to enjoy a delicious meal, great company and the occasional brunch cocktail over the weekend. Since discovering my food allergies, it is no longer as easy to find menu items I can enjoy for brunch so I often whip something up at home. This hearty recipe packs tons of protein and is made with superfoods! Organic eggs, leafy greens and quinoa will get your day started right. Add a drizzle of truffle oil and you have a fancy and fabulous brunch recipe that will impress your friends, and even yourself!

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Truffle Eggs, Greens & Quinoa Recipe



  • 4 large Cage-Free Organic Eggs
  • 2 c. Organic Baby Greens (Spinach, Kale, and/or Chard)
  • 2 tsp. Extra Virgin Olive Oil
  • 1/4 c. Uncooked Quinoa
  • 1/2 c. Water
  • 1 tsp. White Vinegar
  • 2 tsp. White Truffle Oil
  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper



A few things to note: you will cook each ingredient at the same time, in two pots, a pan and have a strainer spoon on hand.


  1. Cook the quinoa first, since that takes the longest. If you have precooked quinoa, skip ahead to the next step!
  2. Measure 1/4 c. uncooked quinoa and 1/2 c. water. You should always rinse and drain your quinoa before cooking. After rinsing, put the quinoa and water in a pot or saucepan and bring to a boil.
  3. Once the water boils, reduce heat to a simmer, cover and cook for about 10 minutes. Stir frequently and take it off the heat when all of the water is soaked up by the quinoa.


  1. While the quinoa cooks, move onto the greens. Drop 1 to 2 tsp. of extra virgin olive oil in the pan over a low flame. Add the greens and stir frequently fro about 5 minutes.


  1. Poach the eggs while the greens and quinoa finish cooking.
  2. Follow these simple instructions or skip ahead if you already know how to poach an egg.
  3. Fill a pot half full with water and bring to a boil. You want the water to be deep enough for the egg to cook.
  4. Once the water boils, reduce the flame to a low to medium flame. The water should stay hot enough to cook the egg but should not boil or overcook it.
  5. Add a splash of white vinegar to help the egg coagulate.Take the large strainer spoon and create a whirlpool in the water by stirring counterclockwise about 20 times or until you see the whirlpool form.
  6. Quickly crack one egg and drop it into the whirlpool. Gently continue stirring the water until you see the yolk and egg whites swirling together into a little ball.
  7. Use a timer or watch the clock for 90 seconds, as that is how long it usually takes to fully cook the egg without overcooking.
  8. Gently scoop the egg with the large strainer spoon and see if the white has fully covered the yolk. If the yolk breaks in the water, you will need to dump the pot and start over so be very careful.
  9. Repeat as many times as needed to poach each egg.
  10. Layer the greens, the quinoa, carefully top with the eggs, drizzle with the truffle oil and gently break the eggs with your fork.




If you liked this recipe or have leftover ingredients, check these out my Wilted Lemon Spinach or Quinoa Salad with Feta, Pom Seeds & Raisins!


Discover more about Jessica by visiting her Skinny Sweets Daily profile page

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