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Cooking
Roasted Carrots with a Fried Egg, Tofu and Avocado
· 2 servings
Prepare the carrots
Arrange the whole carrots in a roasting dish. Season with salt and freshly ground red pepper. Scatter the garlic cloves around them – unpeeled! You can also add fresh herbs; lovage and parsley work really well.
Roast
Cover with a lid and place in an oven preheated to 150 °C. Roast for about half an hour. Remove the lid, dot the carrots with pats of butter, cover again and roast until tender.
Cook the quinoa
While the carrots are roasting, cook the quinoa according to the instructions on the package. We used red quinoa, but white works just as well.
Cook the eggs
Cook the eggs however you like – hard-boiled, soft-boiled, fried sunny-side up or poached. It's entirely up to your taste.
Fry the tofu
Cut the tofu into small cubes and fry in a dry non-stick pan.
Slice the avocado and tomatoes
Cut the avocado in half, peel it, remove the stone and slice into pieces. Halve the cherry tomatoes.
Serving
Combine everything on the plate. Each plate should have a portion of quinoa, roasted carrots, half an avocado, half of the fried tofu, one or two eggs and cherry tomatoes. Divide the roasted garlic cloves between the plates too. Finish with a light sprinkle of freshly ground pepper and Maldon salt.