- 1 1/2 tablespoons light brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground fennel seed
- 4 (1-ounce) round uncured pancetta slices
- 1 cup uncooked quinoa
- 2 medium-size ripe avocados, halved
- 2 cups packed watercress
- 1 pint Sun Gold cherry tomatoes, halved
- 4 large eggs, poached
- 4 teaspoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- calories 590
- fat 35 g
- satfat 8 g
- monofat 6.1 g
- polyfat 3.2
- protein 24 g
- carbohydrate 50 g
- fiber 8
- cholesterol 210 mg
- iron 6 mg
- sodium 1090 mg
- calcium 160 mg
- sugars 12 g
How to Make It
Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
Stir together brown sugar, paprika, and fennel seed in a small bowl. Place pancetta slices 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.
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, cut side up, and 1/2 cup watercress. Place 1 candied pancetta round next to each avocado half. Divide tomatoes evenly among bowls. Place 1 poached egg on each avocado half. Drizzle watercress, avocado, and tomatoes evenly with oil. Sprinkle evenly with salt and pepper.
*This recipe does not meet Cooking Light's nutrition standards.