- 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)
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.