This breakfast is easy-peasy but plates like you were in the kitchen all morning.
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 cloves garlic (minced)
kosher salt and pepper to taste
4 eggs (scrambled)
2 cups cooked quinoa
¼ cup sun-dried tomatoes (minced)
2 cups fresh baby spinach
1 avocado (sliced)
4 ounces goat cheese (crumbled)
Premium olive oil (to garnish)
toasted sesame seeds, fresh dill, fresh mint, and salt, for serving
- Cook the quinoa.
- In a medium bowl, mix together the Greek yogurt, tomatoes, dill, parsley, garlic, and a pinch each of salt and pepper.
- Stir until combined. Keep stored in the fridge until ready to use.
- Soft-scramble the eggs.
- Divide the quinoa among bowls and add a large spoonful of the yogurt sauce.
- Add half the scrambled eggs per bowl. Add the spinach and avocado. Drizzle olive oil over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese.
A Note from Chef Colin: For perfect eggs, cook them low and slow.