One of our favorite activities is collecting farm eggs from my mom’s chickens. Not only is it a treat to fill a carton with their fresh, colorful eggs, but it is also a learning experience for our daughter. Coming up with tasty ways to enjoy the eggs can be fun too. Perhaps my favorite is to soft boil the egg which can be an art in itself. Sautéing a little quinoa, mushroom and tomato together proved a great base to top with one of our soft boiled farm eggs.
Did you know that farm eggs have 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, two times more omega-3 fatty acids, three times more vitamin E, seven times more beta carotene than factory produced eggs? – Mother Earth News
Food prep tip: On Sundays I like to go ahead and prepare 2 cups of quinoa that we can store in the refrigerator and then eat throughout the week. This is a great way to save time and you can add quinoa to almost anything for a little healthy protein.
1 cup cooked quinoa
1 Tbsp olive oil
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
Soft boiled egg (directions below)
Heat olive oil on medium heat, sprinkle in a pinch of salt. Add mushrooms and tomatoes. Add pepper to taste. Cook for about 5-7 minutes until mushrooms and tomatoes begin to brown.
Bring water to boil in small pan. Once boiling, place 2 eggs in water. Cook uncovered for 6 minutes. Drain pot of hot water and then run cold water over eggs. Let sit in cold water for about 2 minutes. Gently tap the egg shells so it begins to crack. Carefully unreels the eggs.
Divide quinoa evenly on two plates. Top with mushroom and tomato mixture. Sliced eggs in half and place on top of mushroom and tomato mixture. Sprinkle with micro greens and salt and pepper to taste. Serve immediately.