Posts Tagged ‘eggs’
Quinoa Cakes Topped With Roasted Asparagus, Egg, and “Hollandaise-esque” Sauce
Posted by: EatFree
February 16th, 2012 >> Uncategorized
This recipe is a take on the classic Eggs Benedict, except here I replace the English muffin with quinoa and the bacon with asparagus. For me, the classic dish is a bit too rich and palate-coating so the added veg. factor and bright lemon in the “Hollandaise-esque” sauce makes this dish lighter with just the right amount of richness. Please see here for the quinoa cake recipe.
Ingredients:
- Asparagus, one bunch
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 5 egg yolks
- 1 tablespoons unsalted organic butter, room temperature
- 1/3 cup white wine
- 1/2 teaspoon lemon zest
- juice of half a lemon
- 1 teaspoon of garlic, finely minced
- Quinoa cakes
- 1/3 cup capers
Directions:
- Preheat oven to 350 degrees Fahrenheit. Toss asparagus with oil, salt, and pepper. Spread out on two cookie trays and roast for about 15 minutes, or until lightly golden and tender. Flip over half-way through cooking time.
- Meanwhile bring a small pot of water to a simmer. Whisk together egg yolks, butter, white wine, lemon zest, lemon juice,garlic, salt, and pepper until smooth and slightly increased in volume. Place bowl over simmering water (making sure bottom of bowl does not touch the water) and keep whisking constantly and vigorously until sauce has increased in volume and has gotten thicker ( I call this a “Hollandaise-esque” sauce because the traditional version can use up to 1 stick of butter for this number of eggs). Set aside.
- Prepare eggs in your preferred way (sunny-side up, omelette, etc.) Top quinoa cake with egg, asparagus, some sauce, and sprinkle capers over, and enjoy!
These are traditional pan-fried Indian flatbreads with a flavorful egg mixture in the interior. Sometimes they are rolled out flatter and then stuffed with a spicy and tangy paneer or meat mixture to create a burrito-like concoction we call a “kathi roll”. I used egg whites in this recipe, but you can use whole eggs for added richness.
Ingredients:
- 2.5 cups 100% whole wheat flour
- Salt, to taste
- 4 tablespoons vegetable oil, divided
- 1 small red onion, finely chopped
- 2 serrano chilis, finely chopped (or to taste)
- 8 egg whites, whisked
Directions:
- Combine flour and salt. Add 2 tablespoons of oil and combine until flour is crumbly. Add enough warm water, a little at a time, until soft dough forms. Knead for about 4 to 5 minutes. Set aside covered with a damp cloth for at least half hour.
- Meanwhile, heat tawa (flat cast-iron skillet). Add chopped onions, chilis, and salt to egg whites. Roll out ping poll size balls of dough into thin rounds. Add to tawa. Immediately add about a quarter cup of egg mixture and swirl around gently. Fold edges of raw dough around egg mixture and press to seal. Drizzle a little oil around edges of paratha and turn over quickly and press. Drizzle a little oil around edges of other side as well. Cook about 10 seconds on each side, about 3 times per side. Make sure to keep heat on medium low and press on each side when cooking. Set aside in covered container and repeat with rest of dough and egg. Enjoy by itself or with your favorite chutney!
