Archive | 2:12 pm

Rice Cakes with Poached Eggs and Roasted Tomoatoes

21 Jan

I have been trying to eat a little healthier lately because let’s face it nine months of culinary school can have you indulging a little more than usual. So I came up with a delicious and nutritious way to incorporate fiber rich veggies and whole grains into my weekend brunch. My usual brunch normally consists of some type of sugary pancake or waffle and lot’s and lot’s of bacon!!!!

On the menu today: crispy rice cakes with poached eggs, garlic roasted cherry tomatoes, arugula, and Parmesan cheese.

For the tomatoes: toss together cherry tomatoes, garlic, olive oil, salt and pepper.

Roast in a 350 degree oven for about 20 minutes.

Take the tomatoes out when the skins have just started to break open.

For the rice cakes, I used “black rice” ( it actually looks more purple) anyway,  it’s very high in fiber and antioxidants. I cooked the rice according to the package. Let it cool for a little bit and add your scallions, a splash of lemon juice and one egg for about 2 cups of rice.  Really you can add just about anything to your rice mixture. Just be careful with the liquids because you want the patties to hold their shape. Season with salt and pepper and then mix it all together with your hands, it just tastes better that way 🙂

Form into little patties and fry in light oil until crispy on the outside.

Poach your eggs (tutorial here) and then assemble with tomatoes, avocado, spicy arugula, and parmesan cheese.

Enjoy!!!!

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Poached Eggs

21 Jan

If your like me the thought of poaching eggs has been kind of scary.  It wasn’t until we had “egg day” at school that I actually learned the proper way of poaching them. Before I had been using an easy poaching device that I found (here). They came out ok but they were never like the ones you see glistening in hollandaise sauce at fancy restaurants. So after a few failed attempts I think I finally have it down!

Follow these easy steps for beautifully poached eggs at home!

Add a few inches of water and a table-spoon of vinegar to a pot.  The vinegar helps hold the eggs together when they’re cooking in the water. I used apple cider vinegar because I didn’t have regular white vinegar and it worked just fine. I’m assuming any kind of vinegar will do the trick. You want your water to heat up just before a simmer. When it starts to develop little bubbles its ready to go. If your water starts to simmer or boil, turn the heat down and let it cool a little.

Have your egg and spatula ready. Make sure you crack your egg into a cup or bowl because trying to do it by hand while you’re stirring the water is a little tricky.

Make a whirlpool in the water with your spatula. The whirlpool helps bind the egg together and stay in place.

 Quickly but carefully drop the egg into the water

Don’t be freaked out if your egg looks like a complete disaster. It will come together!!!! You can use a spoon or your spatula to help your little eggy out,  just push the lingering pieces towards the center of the egg.

See everything will be just fine 🙂

Cook for about 2-3 minutes. A little more or a little less, depending on how well you want your eggs done. Then remove with a slotted spoon.

And there you have it!!!! A beautifully poached egg!!!!