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.
Spread sesame seeds on a small plate.
Jen Causey
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).
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Season with a pinch of salt and pepper to taste.
Transfer the eggs to a plate and cover to keep warm.
Transfer the spinach to a small plate.
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Transfer to a cutting board and cut into bite-size pieces.
Divide quinoa among 4 bowls.
Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.
