breakfast, egg, health, quinoa, seed, slider
Quinoa Cakes with Poached EggsThursday, February 28, 2013
Recipe adopted from The Curvy Carrot. [Recipe makes 6 servings].
For this dish, quinoa acts as a nutritional filler to a breakfast patty. The author of this recipe states that the combination of ingredients used below imitated the smell and taste of hash browns and bacon, and oddly enough I have to agree.
What other recipes have you tried that use quinoa as its main ingredient?
2 cups cooked quinoa, brought to room temperature
3 large eggs, beaten
1/2 teaspoon Kosher salt
1/3 cup fresh chives, finely chopped
2 large shallots, finely chopped
1/3 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1/2 cup bread crumbs
1 tablespoon olive oil
6 eggs, poached
Additional Parmesan cheese, thinly sliced
In a mixing bowl, combine the cooked quinoa, eggs, salt, chives, shallots, grated Parmesan, garlic, and bread crumbs. Divide the mixture into six portions, and form by hand or using a ring mold, into patties. [Side note: If you prefer using a scale to do this, shoot for roughly 3 3/4 ounce patties].
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, carefully add three of the cakes and cook for 2 to 3 minutes, or until golden brown on the bottom. Flip and cook for an additional 2 to 3 minutes. Repeat with the remaining three cakes. Transfer the cakes to a sheet pan lined with parchment paper and bake for 8 minutes, or until firm to the touch.
To plate, top each patty with a few slices of Parmesan cheese, greens, a poached egg, Kosher salt, black pepper, and chives.