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Breakfast recipe · from the recipe book

Savory Quinoa Breakfast Bowls with Jammy Eggs

Fluffy herbed quinoa topped with garlicky sautéed mushrooms, wilted spinach, sweet roasted-tasting zucchini and soft jammy eggs with a sprinkle of Parmesan.

Savory Quinoa Breakfast Bowls with Jammy Eggs

Ingredients

  • 1¼ cups200 gQuinoa, dryrinsed
  • 8 cups1,900 gWater
  • 8 large400 gEggs
  • 1½ tbsp20 gOlive oildivided
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 2 cups chopped250 gZucchinicut into half-moons
  • 3 cloves9 gGarlicminced
  • 5 cups loosely packed150 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup grated24 gGrated Parmesan
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Prep first: rinse the quinoa, slice the mushrooms, cut the zucchini, mince the garlic, halve the cherry tomatoes and slice the green onion.
  2. In a small pot, bring 400 g of the water, the quinoa, the thyme and one third of the salt to a boil; cover, simmer on low 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Meanwhile, bring the remaining 1500 g of water to a boil in a saucepan. Lower in the eggs and simmer 7 minutes for jammy yolks, then move to cold water; they will cook past 160°F (71°C) at the whites and firm the yolk edges. Peel and halve.
  4. Heat half the olive oil in a large skillet over medium-high. Add the mushrooms and cook 5 minutes until browned, then add the zucchini and cook 4 minutes more.
  5. Add the remaining half of the olive oil and the garlic; stir 30 seconds. Add the spinach and stir until wilted, then season with the remaining salt and the black pepper.
  6. Divide the quinoa among 4 bowls and top with the mushroom-zucchini mixture, the cherry tomatoes and the halved eggs.
  7. Finish each bowl with the Parmesan, the green onion and the red pepper flakes, and serve warm.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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