Preparation: 10 mins. Cooking: 20 mins.
150g Quinola (Red and Pearl)
2 English muffins, sliced in 2
2 tablespoons sunflower seeds (de-husked)
1 canned asparagus or fresh ones
Mix cheese of your choice
Boil Quinola in water with chicken bouillon cube. Stir in grated cheese and butter, sunflower seeds, seasoning and set aside in warm oven. Toast 4 muffin halves. Poach the 4 eggs.
Now assemble the dish: first on each plate, a toasted muffin half, topped with the Quinola and lettuce, then add the asparagus and the cheese mix. Top with a poached egg and add the avocado.