Lips smack and heads turn when people see a sandwich piled high with crisp fresh lettuce, juicy tomato, and crispy fatty bacon. The BLT Bowl will do the same, but now with added whispers of "I can't believe something so healthy tastes so good!" Filled with nutty, tender quinoa and topped with runny and rich poached eggs, the BLT Bowl doesn't forget the trio of tastes that makes its namesake so intriguing: fresh arugula, plump cherry tomatoes, and crumbled bacon still rule the roost. Sandwiches may not be your go-to lunch after this!
Ingredients
• 1 cup quinoa, rinsed • 4 tablespoons olive oil, divided • 2 tablespoons fresh basil, minced • 2 tablespoons white wine vinegar, divided • 1 tablespoon lemon juice • 4 large eggs, cold • 8 ounces cherry tomatoes • 3 cups fresh arugula • 1 small ripe avocado, peeled and sliced • 4 bacon strips, cooked and crumbledDirections
Prepare the quinoa according to the package directions.
Combine 3 tablespoons of the olive oil, the basil, 1 tablespoon of the vinegar, and the lemon juice.
Add the basil-lemon mixture to the cooked quinoa, stirring to combine.
Place 2-3 inches of water in a large skillet with high sides.
Add the remaining vinegar to the water.
Bring the mixture to a boil.
Lower the heat to low and let simmer.
Break 1 cold egg at a time into a small cup.
Holding the cup as close to the water as possible, gently slip the egg into the water.
Cook, uncovered, until the whites are completely set and the yolks have begun to thicken but are not hard, about 4-5 minutes.
Using a slotted spoon, lift the eggs out of the water and keep them warm.
In a large skillet, heat the remaining olive oil over medium heat.
Cook the tomatoes until they begin to release their juices, about 8-10 minutes.
Add the arugula, cooking and stirring until the arugula is wilted, about 1-2 minutes.
Divide the quinoa evenly among 4 serving bowls.
Add the cherry tomatoes, arugula, avocado, and crumbled bacon evenly to each bowl.
Top each bowl with the poached egg and serve.
