Rinse the quinoa.

Bring the quinoa and water to a boil with a tsp of salt, reduce to a simmer, cover and cook for about 20-25 minutes until soft and fluffy. Cool to room temperature.

Meanwhile steam the nettles until thoroughly wilted. Chop fine & squeeze dry with paper towels.

In a medium bowl mix the nettles and quinoa thoroughly. Add the olives, shallot, bread crumbs, lemon juice & zest, salt, pepper, and honey. Taste and adjust seasoning as needed. When it tastes to your liking add the two eggs. Mixture should hold together in patties. I usually have about two extra patties, which I like for breakfast the next day! If it doesn’t hold together, you can add an extra egg.

Form about 1/3 cup into patties about 1″ thick and place on a wax paper lined baking tray. Refrigerate covered for about 30 minutes to allow them to firm up. While they’re firming prepare the asparagus, ham, and aioli. *These would also make excellent vegetarian burgers.

Place a medium bowl on a damp towel so it doesn’t move around on you. Whisk yolk with the garlic and salt past until pale. Slowly, drop by drop begin to whisk in the oil. When a stable emulsion forms, you can add the oil in a thin stream while whisking constantly. About halfway through adding the oil or if it gets too thick add the lemon juice. Continue adding oil, adjusting the consistency as you go with a little bit of water to prevent it from getting too thick. When done, stir in the herbs and adjust the seasoning with salt and lemon juice. I sometimes add a tiny pinch of sugar to round out the flavor, though not always, and I in no way make it sweet. Just the smallest bit.

Steam until just tender. I like mine a little al dente. I do nothing but sprinkle with a little bit of salt. If your asparagus is fresh & in season it will need nothing more.

Heat canola oil of medium high heat in a large frying pan. When hot add the cakes without crowding. Fry in batches if needed. Cook about 5-6 minutes per side on medium to medium low depending on your stove until they are cooked through and crispy brown on the outside. While they’re frying, poach your eggs.

Bring a medium pot of water to a simmer. Add 1 tsp of vinegar if your eggs aren’t insanely fresh. Break your eggs into individual small dishes. I use a tea cup. Create a whirl pool in the center of the simmering pot of water by stirring and tip an egg into it. Poach for 3 minutes, until white is set but yolk is still runny. Repeat with remaining eggs.

Meanwhile fry ham crispy.

Place warm quinoa cake on a bed of greens, top with ham, asparagus, egg, and a generous dollop of aioli. Serve warm.