{This post is sponsored by Bob’s Red Mill!}

I made us a SAVORY breakfast today: a Turkish egg and quinoa breakfast bowl.

Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest

I pretty much always post sweet breakfast recipes. I think it’s no secret that those are my very favorite. I love to photograph stacks of pancakes with butter melting across the top, french toast with maple syrup drizzling down the sides, and crepes stuffed to the brim with fruit. That being said, I also love a good eggy breakfast…only I almost always make them for lunch or dinner instead of breakfast. I dunno why, but I guess I’m just more of a ‘sweet’ breakfast person…unless there’s avocado toast involved, in which case I will eat at any time. Obviously.

Anyway, point is that I feel like I do not have enough egg based breakfast recipes on the blog and I’ve decided that needs to change. Thankfully I have my friends at Bob’s Red Mill to help me create the perfect healthy and savory breakfast. I’m using their quinoa as a base for these killer bowls.

PS. I eat a bowl of avocado with flaky sea salt and Bob’s Organic Quinoa almost every day of the week. It’s been my favorite snack since the start of the new year (hello Healthy January) and I am now hooked. I’ll also sometimes add a handful of toasted seeds, mmm, so good, and now that I think about it, kind of similar to this bowl…cool. cool.

Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest

These loaded breakfast bowls were one hundred percent inspired by these Turkish Fried Eggs from a little over a year ago. I love those eggs so much, so when the idea of a savory quinoa breakfast bowl came to mind, I knew I wanted to go with these Turkish flavors.

Let’s break these bowls down piece by piece here for you guys…

…start off with your quinoa. There’s no denying that aside from maybe steamed rice, quinoa is my favorite grain. well, technically it’s a seed, but to me it feels more like a grain. Anyway, I love it.

…next up is the herbed yogurt. Oh this yogurt. It’s full of garlic, dill and parsley, and it’s highly addictive.

…a little sun-dried tomato pesto. mainly because I am obsessed, but also because tomatoes are common in Turkish cooking.

…now you just need your eggs. I like to poach mine for this, but I think a fried egg would be equally delish as well. Totally whatever you love most.

…OK. now you’ll want to basically bathe your eggs in the secret, but really not so secret, sauce. aka the spicy toasted sesame butter sauce. Not going to lie, this sauce is everything and should probably be slathered on. just sayin.

…finish with avocado, fresh spinach, toasted sesame seeds, and maybe some goat cheese, if you’re into it, which you know that I am.

Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest

So many layers of awesomeness right? What I really love about this recipe though is that you can pretty much prepare everything in advance and then assemble in the morning. The quinoa, yogurt, and sauce can be made a few days in advance and kept in the fridge. In the morning, all you have to do is cook your eggs and assemble. If you’re looking for a super quick version, you could even use hard-boiled eggs that you maybe cooked up on a Sunday. Then its breakfast done in about five or ten minutes.

Yes, please!

And if you’re like me, and dig the whole breakfast for dinner thing, it’s dinner in under thirty! Whoop, whoop!

Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest
Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest
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The Recipe

Turkish Poached Egg and Quinoa Breakfast Bowl.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 0 2

Ingredients

  • 1 cup plain greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper to taste
  • 4 eggs, poached or cooked to your liking
  • 2 cups cooked Bob's Red Mill Quinoa
  • 1/4 cup sun-dried tomato pesto
  • 2 cups fresh baby spinach
  • 1 avocado, sliced
  • 4 ounces goat cheese, crumbled
  • toasted sesame seeds, fresh dill, fresh mint, and salt, for serving

Spicy Toasted Sesame Butter Sauce

Instructions

  1. 1. In a medium bowl, mix together the greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

    2. Cook the eggs to your liking. 

    3. Divide the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt. Next, add 1-2 eggs per bowl. Add the spinach and avocado. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese. EAT!

Spicy Toasted Sesame Butter Sauce

  1. In a small saucepan, melt together the butter, sesame oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.

Turkish Egg and Quinoa Breakfast Bowl | halfbakedharvest.com @hbharvest

But first, breakfast…cause it’s the most important meal of the day!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }