Breakfast Bowl with Egg, Spinach & Feta
A delicious and healthy breakfast bowl featuring poached eggs, fresh spinach, quinoa, and feta cheese.
Equipment
- pot
- bowl
- pan
Ingredients
Main Ingredients
- 2 eggs Preferred poached
- 2 cups baby spinach Fresh
- 1 cup cooked quinoa Fluffed
- 1 cup cherry tomatoes Sliced
- ½ cup feta cheese Crumbled
- 1 tablespoon sesame seeds Toasted
- 1 tablespoon olive oil For drizzling
- 1 tablespoon lemon juice Freshly squeezed
- salt and black pepper For seasoning
Instructions
Cooking Instructions
- Bring a small pot of water to a gentle simmer.
- Whisk the eggs in a bowl with a pinch of salt and black pepper.
- Carefully nestle the whisked eggs into the simmering water and poach for about 6 minutes until soft.
- Fluff the cooked quinoa with a fork and spoon it into serving bowls.
- Add a handful of baby spinach on top of the quinoa, allowing it to wilt slightly.
- Slice the cherry tomatoes and add them to the bowl.
- Squeeze fresh lemon juice over the ingredients in each bowl.
- Toast sesame seeds in a dry pan until golden brown and sprinkle on top.
- Top the bowl with crumbled feta and drizzle with olive oil.
Notes
For a vegan option, substitute the eggs with scrambled tofu. This bowl can be customized with other vegetables like bell peppers or avocado.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 370mgSodium: 500mgFiber: 6gSugar: 2g
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