(Hi, I’m Jordan, Michelle’s husband. I’ll occasionally be blogging here.)

I’m a man of simple tastes: a couple of fried eggs with toast for breakfast have been my staple for as long as I can remember. I’d vary the type of toast occasionally (rye, wheat or sourdough), but, honestly, I considered it “varying my diet” if sliced the bread diagonally into triangles. Throw in a copy of the New York Times while I eat, and I’m in heaven.

So when I had to give up the “toast” part of that equation, you can imagine my despair. Aside from the loss of the PB&J, nothing made me question whether I could “do gluten-free” more than that. Sure, I’ve tried Udi’s gluten free breads and a handful of others, but, aside from the difficult-to-obtain loaves baked at Wheatless in Seattle, nothing has approximated good bread except in shape and color.

The key, for me, was to let go of inclination to find a “bread subsitute” or a “gluten-free bread”. Instead, I just had to find a different way to eat my eggs. And, with a little suggestion from Michelle, I’ve succeeded.

This is my breakfast five days a week, give or take, and it’s better than eggs and toast. Easy, nutty, light, satisfying, everything a breakfast should be.

• 2 eggs, fried or poached
• 1 cup cooked quinoa
• 1 tomato
• 1/2 avocado
• 1 tbsp olive oil
• salt to taste

We cook a batch of quinoa once or twice a week and leave it in the refrigerator, which is what makes this recipe practical. I just grab a cup or so, add the olive oil and throw it in the microwave for a minute while I cook my eggs (I prefer poached, but it takes a bit longer). I chop my tomato and avocado, while all that’s cooking, throw them all in a bowl together, salt and eat. If I’m in a hurry, I’ll skip the veggies, but don’t tell Michelle.