"Everything Spice" Fried Egg Bowl with Spinach, Smoked Salmon & Toast

Directions

1. Cook the shallots in a little oil in a hot nonstick skillet until softened, then add garlic and the seeds with salt and pepper; keep stirring so the aromatics don’t burn.
2. Transfer the spice mixture to a small bowl while you wipe out the skillet and keep it handy for later use.
3. Slice cucumber and halve the tomatoes, then arrange on a plate with lemon wedges and zest collected in a small bowl.
4. Mash dill into the lemon zest with the goat cheese and crushed red pepper until smooth, then set aside.
5. Return the skillet to medium-high heat, swirl in a thin layer of oil, and crack the eggs into the pan; cook until the whites set but the yolks remain runny, about 4 minutes.
6. Toast the whole grain buns if desired, and spread them with the lemon-dill goat cheese.
7. Tear or chop the smoked salmon into bite-sized pieces and set aside.
8. Assemble the bowls: divide spinach between bowls, top with cucumber, tomatoes, lemon wedges, eggs, and salmon; finish with the everything-spice from the skillet.
9. Serve the bowls with the goat cheese rolls on the side and enjoy.