Peruvian-Inspired Breakfast

Ingredients

While the English breakfast typically consists of bacon, eggs, sausages, baked beans, mushrooms, and toast, this Peruvian adaptation adds a touch of Peruvian flair. We incorporate Peruvian ingredients such as quinoa, aji amarillo (yellow chili pepper), and rocoto (spicy Peruvian pepper) to infuse the dish with the vibrant flavors of Peru. We alse have the original recipe for English Breakfast, so you can check it out.

• 4 slices of bacon 4 slices of bacon
• 4 eggs 4 eggs
• 1 cup (185g) cooked quinoa 1 cup (185g) cooked quinoa
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 aji amarillo (yellow chili pepper), seeded and finely chopped 1 aji amarillo (yellow chili pepper), seeded and finely chopped
• 1 rocoto (spicy Peruvian pepper), seeded and finely chopped 1 rocoto (spicy Peruvian pepper), seeded and finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 avocado, sliced 1 avocado, sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 18g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
2. 2.
   In the same skillet, fry the eggs to your desired doneness. Season with salt and pepper.
3. 3.
   In a separate bowl, combine the cooked quinoa, red onion, aji amarillo, rocoto, tomato, and a pinch of salt. Mix well.
4. 4.
   To serve, divide the quinoa mixture onto four plates. Top each plate with a fried egg, a slice of bacon, avocado slices, and garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji Amarillo — If you can't find fresh aji amarillo, you can use aji amarillo paste or substitute with a mild chili pepper.
• Rocoto — Be cautious when handling rocoto peppers as they can be very spicy. Use gloves or wash your hands thoroughly after handling.

Tips & Tricks

• For an extra kick of flavor, drizzle some Peruvian huacatay sauce or aji amarillo sauce over the dish.
• Serve with a side of Peruvian cornbread (pan de choclo) or toasted bread.
• Feel free to add other Peruvian ingredients such as queso fresco or huancaina sauce for additional flavor variations.
• If you prefer a vegetarian option, omit the bacon and add sautéed mushrooms or grilled halloumi cheese instead.
• To save time, cook the quinoa and prepare the quinoa mixture in advance, then simply reheat before serving.

Serving advice

Serve the Peruvian-inspired breakfast on individual plates, making sure to distribute the quinoa mixture evenly. The vibrant colors of the dish will make it visually appealing. Garnish with fresh cilantro leaves for a pop of freshness.

Presentation advice

Arrange the avocado slices and bacon in an attractive pattern on top of the quinoa mixture. This will create an eye-catching presentation. Sprinkle some additional chopped rocoto or aji amarillo on top for a touch of color and spice.