Sunday Brunch: Scrambled Eggs with Trout & Tri-Color Qunioa

A weekend breakfast is the perfect time to do a little something more than you would on weekdays. But if you’re by yourself, or with a child who, let’s face it, prefers one of two things, ever, then you don’t really want to put in too much effort. In this case, it feels a little gourmet, but is incredibly easy!  Added bonus… super healthy!

 

I learned from my aunt, the one with the gorgeous vineyard up in Santa Ynez that I’ve featured on here before, that the best way, to cook scrambled eggs is in a double-boiler. I think she learned the trick from another vineyard owner! The difference is amazing!  Who knew vintners who knew wines also knew eggs?!

And honestly, I could add tomatoes and quinoa to everything. It suits most things perfectly, in my opinion. Sauté the onion and tomato first, then add the cooked quinoa after a few minutes, to give it the sautéed flavor.

The finale crowning touch, grilled trout! Also super easy and quick! I get the whole trouts from Costco, keep them in the freezer until the night before, take one out and grill it up. The indoor grill is just as good and easier for those lazy weekend mornings.