Quinola Benedict


Serves 4

Preparation: 10 mins. Cooking: 20 mins.



150g Quinola (Red and Pearl)

4 eggs

2 English muffins, sliced in 2

2 tablespoons sunflower seeds (de-husked)

1 avocado

1 canned asparagus or fresh ones

25g butter

Mix cheese of your choice

1 lemon

1 lettuce


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.