pancetta tomato and avocado grain bowls

Pancake

Pancetta Tomato & Avocado Grain Bowls

These hearty breakfast grain bowls feature grilled avocado, poached eggs, candied pancetta, quinoa, watercress and cherry tomatoes for a blast of flavor. Packed with fiber and protein, this bowl will power you through your day.

Ingredients

1 ½ tablespoons light brown sugar
½ teaspoon smoked paprika
¼ teaspoon ground fennel seeds
4 (1-oz.) uncured pancetta slices
1 cup quinoa
2 ripe avocados, halved
4 large eggs, poached
2 cups packed watercress
1 pt. cherry tomatoes, halved
4 teaspoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Directions

Preheat oven to 300°F. Line a baking sheet with parchment paper.
Stir together brown sugar, paprika and fennel in a small bowl. Place pancetta on prepared baking sheet. Rub brown sugar mixture evenly on both sides of pancetta slices. Bake in preheated oven until crispy, 20 to 22 minutes.
Meanwhile, cook quinoa according to package directions. Set aside.
Heat a lightly greased cast-iron grill pan over medium-high. Place avocados, cut side down, on grill pan; grill until char marks appear, about 1 minute. Rotate each avocado 45° (to create crisscrossed marks), and grill until char marks appear, about 1 minute. Set aside.
Divide quinoa evenly among 4 shallow bowls. Top each with 1 grilled avocado half, 1 candied pancetta round, 1 poached egg, 1/2 cup watercress and some tomatoes. Drizzle the watercress, avocado and tomatoes with oil. Sprinkle the bowls with salt and pepper.