Whenever an egg is involved in a dish, it’s always all good. Here’s one of my new favorites from Gwyneth Paltrow’s new book It’s All Good. The recipe calls for leftover quinoa, which isn’t typically in our fridge (Martin hates quinoa). I love this dish because the quinoa replaces my craving for crispy toast, which is also so delicious with eggs. The kale, which is marinated in a mild garlic-infused olive oil, gives the quinoa a nice savory kick and can be eaten on its own. This recipe uses a poached egg, but mine is over-easy. I’ve never quite mastered the poached egg but do enjoy having it a meal when done well (like in this salad). Finally, I added sliced scallions, a bit of salt, and freshly ground black pepper. Just look at that. It’s comfort food without feeling too heavy and so yummy!