Friday, March 8, 2013

Poached Eggs Over Cauliflower Quinoa Cakes


On the weekends, I almost always make a brunch at least one of the days. I like to have breakfast in bed once a week. Makes me feel like I am resting more than usual. Because I have been trying to cut corners on calories, I wanted to come up with something other than hash-browns to serve with my eggs. I am a huge potato fanatic and live for my hash-browns. However, my waistline is begging me to pass the potatoes by. 
So this past weekend I made Poached Eggs over Cheesy Cauliflower Quinoa Cakes. They were so scrumptious! The crispy cakes took the place of my normal comfort food potatoes, and they are much healthier! You can make the Quinoa base ahead of time, and fry it up that morning to save time.

This breakfast was especially easy to throw together because I received the PoachPod® from Fusionbrands®. 
The PoachPod® is a flexible silicone cooking tool for poaching eggs, baking and molding. The PoachPod® allows you to float and poach an egg in boiling water like a lily pad on a pond.
 When the egg is ready, lift it out of the water with the Poachod® Lift.
Then flip the nonstick pod inside out and gently push the perfectly domed shaped egg out. 

Place the pod in the dishwasher for easy clean up. If you are interested in the Poachod® you can find them HERE

Fusionbrands is offering a 20% off coupon code for the PoachPod and PoachPod Lift on Fusionbrands.com, simple "Like" the Fusionbrands facebook page and then at checkout enter code:  WhatsForDinner
Hurry offer ends March 24, 2013

Poached Eggs Over Cauliflower Quinoa Cakes
For Cakes:
1 cup quinoa, well rinsed
1 1/2 cups chicken broth
2 cups Cauliflower, chopped
1/2 cup cheddar cheese, shredded
1/2 cup parmesan Cheese, plus more for dusting
1 egg
salt and pepper to taste
Parmesan Cheese

Eggs to Poach
Optional Parsley for garnish

To make this meal, let's first start with the Quinoa Cakes. 
Add quinoa, and broth to a large pot.
Cover and bring the quinoa, broth and broccoli to a boil over medium heat. Add Cauliflower reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.

Mix in the cheese, let it melt and season with salt and pepper. Let cool for a bit, then add your egg immediately stir as fast as you can to mix it. 
If you want to stop at this point you can keep in an airtight container in the fridge for up to 3 days. Or you can move on and finish making the cakes. 
With an ice cream scoop, scoop out the Quinoa mixture and roll it in Parmesan cheese. 
Heat canola oil in a skillet. Add your Quinoa balls and flatten once in the skillet. Cook for 2-3 minutes or until golden brown on the side that is down in the pan.
 Now flip it over and cook for 2-3 minutes more to brown on the second side. 
These cakes can be kept in the fridge for up to 3 days and you can reheat them when ready to eat. I am not a big fan of freezing anything, I feel it compromises the taste and texture of food. But they can be frozen too if you like to work ahead. 
Now you poach your egg. Either the old traditional way, or using the new Poachod®
Top your cakes with your egg and eat!

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