Rice Cakes with Poached Eggs and Roasted Tomoatoes

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!!!!