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Cauliflower Pancake With Avocado, Smoked Salmon & Poached Egg

Cauliflower Pancake With Avocado, Smoked Salmon & Poached Egg

Chef Daniel Green is making a scrumptious breakfast with poached eggs that serves two.
Ingredients
  • 2 1/2  cups riced cauliflower
  • 12 oz  sliced smoked salmon  (for 2 servings)
  • 1  avocado
  • 4 eggs
  • 4 tablespoons shelled fresh edamame
  • few salad leaves dressed in a little lemon and olive oil
  • few finely chopped chives to garnish
  • Basil oil (see below)


Directions

For the basil oil: blend olive oil and fresh basil leaves until pureed . About 1/2 cup olive oil to 8-10 fresh basil leaves

Put the cauliflower in bowl, and microwave for 2 minutes. Take out, season with salt and pepper. Let stand for 2 minutes. Then mix in 2 eggs.

Now heat a non stick pan. Drizzle a little olive oil and fry over 1/2 the cauliflower like a pancake on a medium to high heat for about 2 minutes each side. Then cook the remaining cauliflower the same way.

Take out the pan and place each pancake on your serving plates.

Meanwhile, bring to the boil a saucepan of 3/4 water and 1/4 white wine vinegar. When it is boiling, crack one egg in at a time, bring the heat down to a slow simmer, and cook for 3-4 minutes. Take out with a slotted spoon, drain on some paper towels and set aside.

Now, add the mixed salad on top of the pancake. Slice the avocado, divide into 2 and place on top of the salad leaves. Next, add the smoked salmon on top , then a poached egg. Scatter around with some edamame beans, sprinkle with the chopped chives, drizzle with herb oil and serve.

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