Quinoa Breakfast Bowl with 6-Minute Egg | Cooking With Hatchells | Umami

Ingredients

• 1 large egg, at room temperature
• 1½ tsp. olive oil, divided ½ tsp. minced garlic 1 cup lacinato kale, roughly
• chopped
• ½ cup cooked quinoa
• ⅓ cup halved cherry tomatoes
• ¼ ripe avocado, peeled and sliced ¼ tsp. kosher salt
• ⅛ tsp. freshly ground black pepper