Cauliflower Hash Browns with Poached Egg and Herb Salad

Cauliflower Hash Browns with Poached Egg and Herb Salad

 Start your morning with a nutritious and flavourful twist on a classic breakfast dish. These Cauliflower Hash Browns with Poached Egg are light, low in carbs, and packed with veggies. Paired with a fresh herb salad, this breakfast not only tastes amazing but also keeps you full and energised throughout the day.

 Ingredients:

         •       For the Hash Browns:

        •       1 small head of cauliflower (about 400 g / 14 oz), grated

        •       1 large egg

        •       1/4 cup almond flour (30 g / 1 oz)

        •       1/4 teaspoon salt (1.25 ml)

        •       1/4 teaspoon black pepper (1.25 ml)

        •       1 tablespoon olive oil (15 ml / 0.5 fl oz)

        •       For the Poached Eggs:

        •       2 large eggs

        •       1 tablespoon white vinegar (15 ml / 0.5 fl oz) - optional, for poaching

        •       For the Herb Salad:

        •       1 cup mixed salad greens (30 g / 1 oz)

        •       1/4 cup fresh herbs (such as parsley, dill, or basil) (10 g / 0.35 oz)

        •       1/2 cucumber (50 g / 1.75 oz), thinly sliced

        •       1 tablespoon lemon juice (15 ml / 0.5 fl oz)

        •       1 tablespoon olive oil (15 ml / 0.5 fl oz)

        •       Salt and pepper to taste

 Instructions:

         1.      Preheat the Oven:

        •       Preheat the oven to 200°C (400°F).

        2.      Prepare the Hash Browns:

        •       Grate the cauliflower into fine pieces using a box grater or food processor.

        •       In a large bowl, combine the grated cauliflower, 1 egg, almond flour, salt, and pepper. Mix until well combined.

        •       Heat olive oil in a large non-stick pan over medium heat.

        •       Scoop the cauliflower mixture into the pan, pressing gently to form small patties. Cook for 3-4 minutes on each side until golden brown.

        •       Transfer the patties to a baking sheet and bake in the oven for 10 minutes to crisp up.

        3.      Poach the Eggs:

        •       While the hash browns are baking, bring a pot of water to a simmer. Add white vinegar if using.

        •       Crack the remaining eggs into separate small bowls. Gently slide each egg into the simmering water and poach for 3-4 minutes, until the whites are set but the yolks remain runny.

        •       Remove the eggs with a slotted spoon and place them on paper towels to drain.

        4.      Prepare the Herb Salad:

        •       In a bowl, combine the mixed salad greens, fresh herbs, and cucumber.

        •       Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently to mix.

        5.      Serve:

        •       Place the cauliflower hash browns on a plate and top each with a poached egg.

        •       Serve alongside the fresh herb salad.

 Macros per serving:

        •       Calories: 290

        •       Protein: 13 g

        •       Carbs: 14 g

        •       Fat: 20 g

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