Quinoa Cakes with Mushrooms, Bacon & Sunnyside Fried Eggs

Quinoa Cakes with Mushrooms, Bacon & Sunnyside Fried Eggs

Frances Janisch

Provided by: Gail Simmons

45 mins total 0 mins prep Full Screen

Servings

Ingredients

• 2 cups cooked quinoa
• 2 eggs, lightly beaten
• 1/2 cup grated Parmigiano Reggiano
• 1/4 cup all-purpose flour
• 1 clove garlic, peeled and finely grated (use a microplane of possible)
• 2 teaspoons Kosher salt
• 1/4 cup vegetable oil
• 4 6 strips of bacon
• 2 eggs, for frying
• 2 cups quartered white button mushrooms
• 1 tablespoon finely sliced chives

Directions

• In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.
• Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms - 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side - yolks should still be soft.
• To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.

• Filed under:
• Cheese,
• Egg,
• Pork,
• Grain,
• Quinoa,
• Mushroom,
• Skillet,
• Easy,
• Main Dish,
• Breakfast & Brunch,
• Father's Day,
• Mother's Day

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Comments

[Benjamin Baugh]

06:23 PM on 03/04/2013

salt is totally out of whack in this recipe. 2 tsp is WAAAAY too much. Inedible. Gross.