This breakfast bowl with eggs, spinach and sesame-crusted feta is absolutely delicious. The sesame seeds add nuttiness and crunch to the feta, while the inside remains soft and creamy. If you're in a pinch for time, you can skip the step of cooking the feta, and use toasted sesame and crumbled feta as a garnish instead.
Breakfast Bowl with Egg, Spinach & Feta
Eating Well
PHOTO: JEN CAUSEY
Active Time
20 mins
30 mins
Total Time
4
Servings
Ingredients
5 large eggs, divided
¼ cup sesame seeds
1 (5-ounce) block feta cheese, patted dry
2 tablespoons extra-virgin olive oil, divided
Pinch of salt
Ground pepper to taste
1 (5 ounce) package baby spinach
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups hot cooked red or white quinoa
1 cup halved cherry tomatoes
Directions
Beat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.
Step 1
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.
Step 2
Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.
Step 3
Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.
Step 4
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
