Poached Egg over Crispy Quinoa Cake
Try this Poached Egg over Crispy Quinoa Cake recipe, or contribute your own.
Try this Poached Egg over Crispy Quinoa Cake recipe, or contribute your own.
- 1 large egg
- 2 large eggs
- 4 cups water
- pinch salt and pepper
- 1 tsp salt (i use himalayan salt)
- chopped pistachios
- 1 cup (150g | 5.3oz) leftover cooked quinoa
- 1/4 cup (40g | 1.4oz) grated fresh parmesan (plus more for
- 2 tbsp chopped pistachios (plus more for garnish)
- 2 tbsp vinegar
- about 1/2 cup micro-greens of your choice
- grated fresh parmesan
- Carbohydrate 9.60437500028302 g
- Cholesterol 528.75 mg
- Fat 26.560775 g
- Fiber 3.16725005865097 g
- Protein 22.290125 g
- Saturated Fat 5.5819125 g
- Serving Size 1 1 Serving (645g)
- Sodium 197.785000017549 mg
- Sugar 6.43712494163205 g
- Trans Fat 2.791 g
- Calories 357 calories
Step-by-step
- In a saute pan, bring water, vinegar and salt to a slow simmer to poach the eggs.
- While you are waiting for that water to simmer, combine the ingredients for the quinoa cakes in a mixing bowl.
- Heat a little bit of olive oil (or other cooking fat of your choice) in a non-stick pan set over medium heat.
- Place 2-3⅛" to 3⅞" cookie cutters in the pan and divide the quinoa mixture equally between the 2 rings.
- Press firmly with a flat object (I used a small flat based drinking glass) and cook until a crispy brown crust forms, about 2 minutes.
- Carefully flip the cakes with the rings still around them (press them down so they make full contact with the pan if you have to) and continue cooking until a nice crispy crust forms on that side as well, about 1-2 minutes.
- Set aside while you poach the eggs (your water must be simmering by now).
- Crack one egg into a small bowl and carefully slip it into the simmering water while holding the bowl as close as possible to the surface of the water.
- With a spoon, push the egg white close to the yolk for a few seconds to help the egg stay together and keep a nice round shape.
- Repeat with your second egg.
- Cover the pan and let your eggs sit in the simmering water for 2-4 minutes, depending on how runny you want that yolk to be.
- Carefully remove the eggs one at a time with a slotted spoon and place them on a paper towel to absorb excess water.
- Remove the rings from around the quinoa cakes and place them in individual plates.
- Top with a handful of micro-greens and crown with a poached egg.
- Sprinkle with salt and pepper, and a little bit more of that cheese and chopped pistachio, if desired.
- Serve without delay!
A Busy Mom's Quick & Easy Gourmet Breakfast: Poached Egg over Crispy Quinoa Cake
Mornings are a whirlwind in our house. Between getting the kids ready for school, packing lunches, and making sure everyone is out the door on time, finding time for a healthy and delicious breakfast often feels impossible. But let me tell you, I’ve discovered a game-changer: this Poached Egg over Crispy Quinoa Cake recipe. It’s quick, elegant, and surprisingly easy to make, even amidst the morning chaos.
I used to think that gourmet breakfasts were reserved for leisurely weekend brunches. The reality is that even a busy weekday morning can benefit from a little culinary indulgence. This recipe delivers precisely that: a sophisticated-tasting breakfast that’s ready in less than 15 minutes. The crispy quinoa cakes provide a delightful textural contrast to the soft, perfectly poached egg, and the fresh microgreens add a burst of color and flavor. The addition of parmesan and pistachios elevates the entire dish to something truly special.
What makes this recipe truly a winner in my book is its adaptability. Leftover quinoa is a fantastic base, saving precious time on weekday mornings. If you don't have quinoa on hand, you can easily substitute with other grains like farro or even finely crumbled polenta. The beauty lies in its simplicity – you can adjust the ingredients based on what you have available in your pantry, ensuring minimal food waste and maximum flavor. This recipe truly champions resourcefulness and efficiency, two qualities I deeply appreciate as a busy mom.
The key to achieving that perfect poached egg is a gentle simmer and the addition of a touch of vinegar to the water. This helps to coagulate the egg white, creating a neat, round shape around the yolk. Don’t be intimidated by poaching eggs; with a little practice, you’ll master this technique in no time. And trust me, the perfectly runny yolk makes this dish extra decadent and satisfying.
The crispy quinoa cakes are another highlight. The secret to achieving that delightful crunch lies in pressing the mixture firmly into the pan and ensuring both sides are cooked to golden perfection. A small flat-bottomed glass works wonderfully for this purpose. Again, the simplicity of the recipe is its biggest selling point. It's something you can teach your older children, making breakfast preparation a family affair. The ingredients are easily available and the recipe is easily scalable, perfect for feeding a large family or a small one. It’s truly a flexible recipe that fits seamlessly into any lifestyle.
Beyond the efficiency and taste, this recipe is remarkably versatile. It's perfect for a quick weeknight dinner, and with a few additions, it can easily be elevated to a stunning brunch dish for guests. Add some smoked salmon, a sprinkle of everything bagel seasoning, or a dollop of crème fraiche for an even more luxurious feel. The possibilities are truly endless.
This Poached Egg over Crispy Quinoa Cake isn't just a recipe; it's a time-saving, flavorful, and adaptable solution for those busy mornings. It’s a testament to the fact that healthy and delicious breakfasts don't have to be complicated or time-consuming. It's a recipe I’ve grown to love, and I wholeheartedly recommend it to any busy mom, or anyone who appreciates a quick and elegant breakfast that’s both nutritious and satisfying.
So next time you're short on time but craving a delicious breakfast, give this recipe a try. You might just find your new morning favorite!
