Breakfast
Quinoa-Crusted Egg Nest with Ají Amarillo Emulsion
A showstopping breakfast where a crispy quinoa case, bound with egg white and browned butter, holds a perfectly runny pair of yolks bathed in a silky ají amarillo emulsion. The toasted grain provides nutty crunch against creamy yolk and vibrant, gently spiced peppers—a dish that feels restaurant-worthy and authentically Peruvian.
486cal per serving
21gprotein
33gcarbs
31gfat
15min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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