After the December holiday break, the Secret Recipe Club is back. This month I was assigned Jenni’s blog, The Gingered Whisk. Jenni has been blogging for several years, and it’s always a treat to be assigned to a blog with a treasure trove of recipes!
Jenni and I share a love of reading, cast iron skillets, and a good wooden spoon—and, obviously, we share a love of cooking and baking. I bookmarked quite a few of the recipes on her blog to try including Chicken Pad Thai, Maple Pecan Thumbprints, and Nanaimo Bars (been on my bucket list for a while now). Then I came across another bucket list recipe—Quinoa Cakes with Poached Eggs. Here was the perfect opportunity to make them.
I know I’ve been on a quinoa roll lately—but, after all, 2013 has been designated as “The Year of Quinoa.” And I just happen to love the stuff.
I’ve previously posted a delicious chicken and sweet potato quinoa stew and a savory quinoa pilaf which makes a terrific side dish. As further proof of its versatility, I now present to you this quinoa breakfast dish which easily qualifies as bed-and-breakfast worthy.
Roger and I both thought these quinoa cakes with poached eggs were absolutely frantastic! The cakes are deliciously savory and a tasty complement to the eggs. In fact, methinks these cakes would make a tasty side dish to chicken or fish as well. I can picture them on a salad with some salmon and avocado and a drizzle of dressing.
The recipe makes six cakes. Roger had two to my one, and we were both really happy that we had three left over for another special breakfast where all we have to do is cook the eggs!
Quinoa Cakes with Poached Eggs
Ingredients for Quinoa Cakes
- 2 cups cooked quinoa, at room temperature
- 2 large eggs, beaten
- 1/2 tsp. coarse salt
- 1/3 cup minced fresh chives (can sub green onions), plus more for garnish
- 2 large shallots, finely chopped
- 1/3 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup bread crumbs, plus more if needed
- Olive oil, for frying patties
Ingredients for Serving
- Shaved Parmesan
- 6 poached eggs (one for each patty)
- Salt and pepper to taste
In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated.
Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching. Let cook about 4 minutes or until the first side is lightly browned.
Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more. Repeat with the remaining patties, using additional olive oil if needed. Top each patty with a bit of shaved Parmesan, a poached egg, and season with salt and pepper to taste. Serve immediately. Makes 6 patties
Source: A recipe from The Gingered Whisk