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®.
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.
Add quinoa, and broth to a large pot.
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!