Summer Grilled Vegetable & Quinoa Salad With Eggs

Ingredients

Large eggs	4
Medium eggplant, cut lengthwise into 1/2-inch thick slices	1
Small zucchini, cut lengthwise into 1/2 thick slices	2
Medium red onion, cut into 1/4-inch thick slices	1
Extra-virgin olive oil, divided	1/4 cup
Salt	1/2 tsp
Fresh lemon juice	2 tbsp
Tahini	3 tbsp
Small garlic clove, minced	1
Dash hot sauce
Halved cherry tomatoes	1 cup
Parsley and mint, coarsely chopped	1/4 cup each
Quinoa, cooked and cooled to room temperature	1 cup
Butter	2 tsp
Salt and pepper

HEAT grill to medium. BRUSH eggplant, zucchini, and red onion slices evenly with 2 tbsp. olive oil. SPRINKLE with salt. GRILL vegetables for 3 to 4 minutes per side or until tender-crisp and lightly charred. CHOP into bite-size pieces. Let cool slightly.
WHISK together lemon juice, tahini, garlic, hot sauce, remaining olive oil, and 2 tbsp. water in a large bowl until combined. ADD tomatoes, parsley, mint, quinoa, and grilled vegetables to the bowl. TOSS until well combined. DIVIDE the salad among four dinner plates.
For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in a large, nonstick skillet set over medium-high heat until just melted. BREAK eggs and slip into the skillet one at a time. Immediately REDUCE heat to low.
COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and cook to desired doneness. SPRINKLE eggs lightly with salt and pepper.
TOP each salad with one fried egg. SERVE immediately.

Garnish finished eggs with additional chopped fresh parsley and extra hot sauce if desired
Fresh eggs produce the best-looking fried eggs – a compact oval with a thick white and a high-centered yolk.
For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.
Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.
This recipe is an excellent source of protein folate, and choline and a good source of vitamin A.