BLT Egg Quinoa Bowls

BLT Egg Quinoa Bowls

Prep Time

15 Minutes

Cook Time

20 Minutes

Serving Yield


You’ll absolutely love this BLT with sliced avocado and an egg!

Share on facebook
Share on twitter
Share on pinterest
Share on email


1 cup quinoa, rinsed
4 tablespoons olive oil, divided
2 tablespoons minced fresh basil
2 tablespoons white wine vinegar, divided
1 tablespoon lemon juice
4 large eggs
8 ounces cherry tomatoes
3 cups fresh arugula
1 small ripe avocado, peeled and sliced
4 bacon strips, cooked and crumbled


Step 1
Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine.

Step 2
Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.

Step 3
In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.

Step 4
To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.