Loaded Garlic Butter Soft-boiled Egg with Quinoa, Green Beans & Cherry Tomatoes
Loaded Garlic Butter Soft-boiled Egg with Quinoa, Green Beans & Cherry Tomatoes brings French flavour to a plate that delivers 38g of protein for 800 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 3 large eggs
- 255g quinoa
- 80g green beans
- 80g cherry tomatoes
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- 10g butter
- 10g parmesan
- chopped parsley
Method
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1
Prep everything first: wash and trim the green beans and cherry tomatoes, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the green beans and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the chopped parsley.
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7
Bulking upgrade: add the butter, parmesan for extra energy-dense calories.
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