Step 1

Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.

Step 2

While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).

Step 3

When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.

Step 4

Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.

Step 5

When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.

Step 6

Enjoy as is, season with a touch more salt and pepper, or mix it all together (that's what I did and yum!).