To make this meal quicker, cook quinoa in advance and keep in fridge till needed.

Dice avocado and slice tomato. Set aside

Place a pan on med/high heat, add enough butter or ghee to coat the bottom of the pan.

Add prosciutto to one side of the pan, add an egg to the center and precooked quinoa to the other side of pan.

As egg cooks, gently move quinoa around with a spatula to evenly heat. (lower heat if necessary)

Turn prosciutto over when first side is crispy.

When egg whites are cooked but yolk is runny, add quinoa to a bowl, surround with the prosciutto, egg, tomato and avocado.

Sprinkle with sea salt and freshly ground pepper. Serve.