The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal.
- In a saucepan, toast 1/2 cup quinoa over medium-high heat until golden, 1 to 2 minutes, Add 3/4 cup water and 1/4 teaspoon salt and stir bring to a boil. Cover, reduce heat and cook until quinoa is tender but still chewy and has absorbed all the liquid about 15 minutes. Fluff quinoa with a fork.
- Meanwhile, in a heavy-bottomed skillet cook 4 slices bacon over medium heat until crisp, about 4 minutes, flipping once. Drain on a paper towel-lined plate, then chop. Fry 2 large eggs in the same skillet until whites are set around yolks and golden around the edges about 3 minutes.
- Divide quinoa between two bowls. Top each with an egg sprinkle with chopped bacon and season with hot sauce.