Ingredients:
- 5 large eggs
- ¼ cup flax seeds
- 1 (5-ounce) block feta cheese, patted dry
- 2 tablespoons extra-virgin olive oil
- Pinch of salt
- Ground pepper to taste
- 1 (5-ounce) package baby spinach
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups hot cooked white quinoa
- 1 cup halved cherry tomatoes
- 2 tablespoons grated Brazil nut
Instructions:
Beat 1 egg in a small bowl. Spread the flax seeds on a small plate. Dip the feta in the egg, allowing excess to drip off, then dredge it in the flax seeds, turning gently until fully coated. Place the coated feta on a small plate and freeze for at least 10 minutes and upto 30 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan and cook until the whites are set but the yolks remain runny, about 2 to 4 minutes. Season with a pinch of salt and pepper. Transfer the eggs to a plate and cover to keep warm.
Add the spinach and lemon juice to the skillet; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown, about 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-sized pieces.
Divide the quinoa among 4 bowls. Top each bowl with an egg, spinach, cherry tomatoes, lemon zest, and the flax and grated Brazil nut-crusted feta.