Start your day right with this Greek quinoa breakfast bowl topped with a sunny side up egg. You’ll fall in love with this flavorful and nutritious bowl!
Disclosure: I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.
My mornings are the least crazy and my most favorite time of day. Yup. You read that correctly. It’s when my mind is the sharpest (guess when I’m writing this post) and my spirit at its highest. I wake up super excited to spend several hours in solitude as I diligently cross things off my to-do list just to start an entirely new one. So it’s no surprise that breakfast is hands down my favorite meal of the day. Since I wake up around 5, I normally have 2 breakfasts. One within 30 minutes of waking up and another one a couple of hours later before going into work.
Eggs are definitely one of my go-to bfast items. While I tend to gravitate toward the higher carb foods, like steel cut oats and fruits, I’ve discovered over the years that simply adding an egg (or other good protein source) not only increases my satiety level but helps me power through my mornings.
And yes, I do add eggs to my overnight oats sometimes, which ALWAYS raises eyebrows whenever I tell people. The Hungryman wants no part of it. Oh wells. I’m just going to march to the beat of my own drum ;).
Now, when I tell people that I love a runny yolk, I’m more often than not met with a resounding, “so do I!” I love piercing my poached or sunny side up egg with my fork and the delicious mess it creates. However, I also know many people feel uneasy about consuming partially cooked eggs.
So I introduce you to Davidson’s Safest Choice Eggs. First time I heard of these eggs was at the Blog Brûlée Conference. What makes them special is that they not only taste great, but they are pasteurized in an all-natural warm water bath, eliminating the risk of Salmonella. And yes, all the nutrients are retained. With a peace of mind, you can safely use them in raw applications, such as salad dressings and desserts like mousses and ice creams. Today, I share with you a savory Greek quinoa breakfast bowl with a sunny side up egg.
I’ve really been on a Greek/Mediterranean cuisine kick lately. Over the weekend, I made a huge batch of tzatziki sauce to enjoy throughout the week and thought, why not enjoy it for breakfast?
- 1 small Persian cucumber (10 oz)
- 2 garlic cloves
- 2 tablespoons chopped dill (must use fresh!)
- 1½ tablespoons freshly squeezed lemon juice, plus more if needed
- 1 tablespoon olive oil
- ½ teaspoon Himilayan salt, or to taste
- ¼ teaspoon black pepper
- 2 cups Plain Greek Yogurt (I used full fat but fat-free but any type will work)
- Peel cucumber, slice in half lengthwise, remove seeds with a spoon, and dice into small pieces. Place in a colander, sprinkle with 1 teaspoon salt, toss, and allow to rest 30 minutes to draw all the water out. Rinse the pieces and squeeze out the excess liquid using a paper towel or cheese cloth.
- Place the cucumber in a food processor along with the rest of the ingredients through black pepper. Process until well blended. Stir the misture into the yogurt. Add more salt to taste if needed. Place in the refrigerate for at least 2 hours for the flavors to develop.
The Hungryman definitely did not raise his eyebrows at this one. The runny yolk is what truly makes this dish as it spreads its rich and velvety goodness all over the food. While I say breakfast, this bowl can be enjoyed anytime of the day. I added feta cheese for lunch, and it was delish!
- 4 tablespoons Tzatziki sauce (2 tablespoons for each bowl)
- ½ cup quinoa
- ½ cup almond milk
- ½ cup water
- 1 teaspoon coconut oil (1/2 teaspoon for each egg)
- 2 eggs
- ½ cup sliced cucumber
- ½ cup sliced cherry tomatoes
- In a saucepan, combine milk, water, and quinoa and bring to a boil. Reduce heat to low and simmer until most of the liquid has been absorbed, approx 8 minutes.
- Divide evenly into 2 bowls and top with cucumber and tomato .
- Crack an egg into a small bowl. Heat a small nonstick pan over medium heat. Add coconut oil. Once the oil has melted, gently add egg into pan. Cook until white is set and yolk is still runny, about 2-3 minutes. Sprinkle with salt and pepper. Repeat with second egg.
- Slide egg on top of quinoa. Drizzle tzatziki sauce over. Enjoy!
Now check out what egg-cellent recipes my fellow Recipe Reduxers whipped up!
Such a yummy combination you’re sharing today! have been using Safeeggs ever since BB too!
You know–I’ve always had a thing for sweet breakfast but I have to try this sometime! And way too often I’m cooking and baking and my mind is just “hoping”….”I really hope this is safe and salmonella free, oops, did I just let that knife I just cut the chicken with touch the lettuce?” It’s nice when salmonella is out of the picture! Haha. This is beautiful light Unnie, and high five to us morning people who wake up excited to be alone and take on the world at (well not 5 am) but 6 am!!! 😀
Love a savory breakfast much more than sweet. These breakfast bowls look so fresh and satisfying Min! And love a runny egg – thankful for Davidson’s that runny eggs can be safely eaten. Pinning for later.
A sunny breakfast bowl indeed! This dish would definitely get me jumping out of bed in the morning (though I will be swapping in farro or barley for the quinoa admittedly 🙂
This looks delish – and love the recipe title 😉 I also started using Davdison’s after Blog Brulee!I’ve never thought to make quinoa with milk – really creative!
I’m all over this yummy breakfast bowl, and I would happily eat Greek food every week with you!!
this looks great. i had never heard of these eggs either until lately. im so excited to see all RDs come up with such beautiful creations 🙂
Yumm – can you prepare all my breakfasts for me? This looks soooo good and so hearty, my friend. Good tip about the eggs – I should look for those!!
Mediterranean/Greek cuisine is my favorite…and with an egg on top? Yes, please!! Like you, mornings, breakfast, and high carb breakfast foods are the best, hands down. I’ve been eating more eggs for breakfast lately and I too, find that it gives me a different boost of energy unlike oats.
Look at that egg…Perfection! This whole bowl is just incredible my friend. I hope you’ve been well 🙂
Okay, so I’m thinking about going on the Whole30 thing, not necessarily to lose weight, but more so to see how I can cope with eating less sugar and “inflammatory” foods. I’ll be eating a heck of a lot of eggs, so I may be making more fried eggs in the morning! This greek-inspired recipe sounds like something I’ll need to make all the time!
Good for you, Lisa! I think you should totally do it. I’ve been eating a lot of sugar (specifically, ice cream and chocolate) lately and have been feeling pretty crummy as a result. I seriously can’t live without eggs and good thing since they’re so nutritious! Can’t wait for you to try 😉
YUM!