Quinoa & Kale Breakfast Bowl

Quinoa & Kale Breakfast Bowl
Serves 2

• 2 Cups Quinoa, Cooked
• 2 Cups Kale, Very Finely Chopped
• ½ Cup Onion, Chopped
• ½ Cup Red Pepper, Chopped
• ½ Avocado
• 4 Cherry Tomatoes
• 2 TBSP. Coconut Oil Butter Ghee
• 1 TSP. Garlic, Chopped
• 1 TSP. Herbamare
• 2 Poached Egg(s)
• Béarnaise Sauce (Recipe Below)

Melt coconut oil butter ghee over medium heat in skillet. Add in the onion and cook until caramelized. Add in kale, quinoa, red pepper, garlic, and Herbamare. Sauté until vegetables have softened. Remove from heat and place mixture in the bottom of your breakfast bowl. Top with a poached egg. Spoon the Béarnaise sauce over top.

For garnish, slice half an avocado to make a fan. Place at the top of the bowl with a cherry tomato in the center. Garnish with chopped tarragon, or finely chopped parsley.

Simple Béarnaise Sauce

• 2 TBSP. Fresh Tarragon (1 TSP. Dried)
• 1 TBSP Green Onion Tops, Very Finely Sliced
• ½ Cup White Wine Vinegar
• 3 Eggs, Separated
• ½ TSP. Herbamare
• ¾ Cup Grass-Fed Unsalted Butter

Place the tarragon, green onion tops, and vinegar in a small saucepan. Boil until the mixture is reduced by half. Remove and let cool. In the bowl of your blender, place 3 large egg yolks. Add ½ TSP. Herbamare and the reduced tarragon mixture. Blend, and then let sit. Meanwhile, place ¾ cup unsalted butter in a small saucepan and melt over medium heat. Turn on the blender and add the hot butter to the egg mixture through the hole in the top of the blender. Turn off the blender as soon as the mixture is thick.