Chef Tony Hamati from Schmooze shares an easy recipe for a tasty breakfast bowl.


• 1 large egg, at room temperature

• 1 1/2 teaspoons olive oil, divided

• 1/2 teaspoon minced garlic

• 1 cup lacinato kale, roughly chopped

• 1/2 cup cooked quinoa

• 1/3 cup halved cherry tomatoes

• 1/4 ripe avocado

• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper


Bring 3 inches of water to a boil in a medium saucepan.

Add egg; boil 6 minutes. Plunge egg into ice water; let stand 1 minute. Drain and peel.

Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds.

Add kale; cook, stirring often, until softened, 2 to 3 minutes.

Combine quinoa, kale, tomatoes, and avocado in a bowl.

Drizzle with remaining 1/2 teaspoon oil; season with salt and pepper.

Place egg on top; slice egg in half.

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