Savory Quinoa Breakfast Bowls?

I do something with grits sometimes that you might be able to do with quinoa.

I start cooking the grits, and then when they are almost done, I crack an egg on top. I put the lid back on the pan for just a little bit, then I mix it all together. The egg gets mixed all in to the grits and makes them quite creamy. I then cook until the egg is done. I used to just put fried eggs on top; this uses one less pan.

What about hard-cooked eggs? Get water boiling, turn down the heat, gently lower the eggs into the water, and set the timer. When it's done, transfer the eggs to an ice water bath for ten minutes. You can cook several at a time. I like to cook my eggs eight minutes, but it sounds like you'd want to cook for nine minutes or (gasp) 9.5 minutes. You can experiment to get the right timing to your desired level of doneness.

My favorite way to "fry" eggs is to braise them. I get the pan hot, add the butter or oil, crack an egg into a bowl (two if chicken eggs, one if a duck egg), pour the egg into the pan, add a couple ounces of water, put the lid on, and set the timer. I only cook three minutes, but you'd probably prefer them a bit more cooked.

A friend told me years ago, but I've never been able to confirm it, that when you scramble an egg it creates a chemical that's not healthy. It had something to do with exposing the yolk to oxygen prior to cooking. I kind of stopped eating scrambled eggs very often after that, but I sure do enjoy a nice omelet from time to time.

Schnootie wrote: »

I like chopped vegetables, hummus and salsa on my bowls of any kind. Do you like corn or beans? You can toss those in as well. I also play with flavors like sriracha sauce, curry powder etc.

I agree with this.

Quinoa is so versatile you can add pretty much whatever you'd like to it! You can scramble eggs and add it to the quinoa. I usually like to add chicken, black beans, tomato, jalapeno and onion to it and then season how I feel fit. I usually prefer a little bit of a kick, so I enjoy adding cumin or curry powder and sriracha to mine.

I make this often. The cinnamon and cranberries give a touch of sweetness without any added sugar. Can be eaten hot, cold or room temp.
https://food52.com/recipes/35573-cranberry-almond-quinoa-pilaf

Did i reply to my own post?
Im not sleeping enough these days.