Guilt Free Eggs Benny


Guilt Free Eggs Benny
Print Recipe
    Servings Prep Time
    4 people 40 minutes
    Cook Time
    25-30 minutes
    Servings Prep Time
    4 people 40 minutes
    Cook Time
    25-30 minutes
    Guilt Free Eggs Benny
    Print Recipe
      Servings Prep Time
      4 people 40 minutes
      Cook Time
      25-30 minutes
      Servings Prep Time
      4 people 40 minutes
      Cook Time
      25-30 minutes
      Ingredients
      Cauliflower Cakes
      Avocado Sauce
      Assembly
      Servings: people
      Instructions
      Cauliflower Cakes
      1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
      2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
      3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
      Avocado Sauce
      1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
      Assembly
      1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
      2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
      3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
      Recipe Notes

      To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

      Use an egg poacher if available.

      Edamame and Chickpea Sandwich Filling

      Edamame and Chickpea Sandwich Filling
      Print Recipe
        Servings Prep Time
        2 cups 20 minutes
        Servings Prep Time
        2 cups 20 minutes
        Edamame and Chickpea Sandwich Filling
        Print Recipe
          Servings Prep Time
          2 cups 20 minutes
          Servings Prep Time
          2 cups 20 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
          2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
          Recipe Notes

          I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

          Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

          Yields approximately 2 cups of filling which will make 4-6 sandwiches.

          Grilled Tomatillo Avocado Dip


          Grilled Tomatillo Avocado Dip
          Print Recipe
            Servings Prep Time
            2 cups 15 minutes
            Cook Time
            5 minutes
            Servings Prep Time
            2 cups 15 minutes
            Cook Time
            5 minutes
            Grilled Tomatillo Avocado Dip
            Print Recipe
              Servings Prep Time
              2 cups 15 minutes
              Cook Time
              5 minutes
              Servings Prep Time
              2 cups 15 minutes
              Cook Time
              5 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
              2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
              3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
              Recipe Notes

              The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.