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
Join My 21-Day Reboot and Reset Program!
Transform your mornings and your health with my 21-Day Reboot and Reset Program. Starting on 24th June, this program offers a unique blend of nutritious recipes, expert advice, and a supportive community. Join today at a special introductory price and embark on a journey towards a healthier, happier you!