06 May 2012

Kale & Quinoa Cakes with Avocado & Poached Eggs

I take almost no credit for this recipe.  All props go to this amazing Kale & Quinoa Cakes recipe by Joy the Baker.  I cannot begin to tell you how obsessed I am with these things.  It's turned into a running joke with our friend, MikeElliott & us, to see who can find the superior twist on these scrumptious little bites.  Savory kale, sun dried tomatoes, sharp parmesan and a fresh squeeze of lemon grilled up in gluten free, savory goodness.  Oh.  My.  Stars.  I cannot get enough.  Top with capers, avocado, feta, shrimp, balsamic, goat cheese....it's all good.  The the leftovers.....to die for.  Even better the next day.

Here they are at dinner last week.  Don't tell me they don't look good.

The first time I had these, I immediately thought "poached egg".  I could just see that runny yolk creating a delicious flavory gravy of morning love.

Flavory?  I like it.  It stays.

I love layers of flavor.  So I layered these suckers with every delicious thing I could think of.  First, some simply grilled kale, slightly charred, with a little quinoa cake.

Next, we top with avocado slices and a gorgeous poached egg, my personal favorite preparation.

Sprinkle with pepper, a bit of paprika and some crispy quinoa bits.  And don't forget the eggy goodness.....ohhhhhh yeah.

This breakfast is savory to the max, but deliciously flavorful.  The texture of the cake is wonderful with the meaty egg and creamy avocado slices just bring it home.  I am out of quinoa, otherwise I'd make more right now.  I miss them and it's only been 4 hours.

Kale & Quinoa Cakes with Avocado & Poached Egg (4 servings)

  • Kale & Quinoa Cakes (recipe below)
  • 2 c fresh kale, roughly chopped
  • 1avocado, sliced
  • 4 eggs
  • 1/4 c white vinegar
  • salt, pepper & paprika
Fill a large, shallow pan with 2 inches of water and add vinegar.  Bring to a boil, then reduce to a simmer.  

Set a small pan over medium heat and a medium pan over medium-high heat.  When pans are hot, add the quinoa cakes to the small pan and heat, flipping occasionally.  Add the kale to the medium pan and cook, stirring occasionally, until it just starts to wilt.  Both take about 5 minutes.

Crack an egg into a small, shallow dish.  Submerge the dish in the simmering vinegar water and gently tip in egg.  Add all four eggs, then allow to cook for 3-4 minutes, lifting off the bottom of the pan if they stick.  The eggs are done when the whites around the yolk are set but the yolk is still soft when poked.  Check by lifting out with a slotted spoon and giving them a poke.  When done, gently transfer to a paper towel to absorb some of the extra water before assembling.

Divide kale evenly among four plates, creating a small pile and topping with a quinoa cake.  Lay 3 slices of avocado directly on top of the cake.  Top avocado with a poached egg and sprinkle with pepper and paprika (salt too, if desired).  Serve immediately.  

Kale & Quinoa Cakes (my very slightly modified version)

  • 1 c raw quinoa
  • water or broth
  • 1/4 tsp salt
  • 1 1/2 tsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 4 c kale
  • 1 tbs apple cider vinegar
  • 4 eggs, lightly beaten
  • 1/2 c parmesan cheese, grated
  • 1/3 c sun dried tomatoes, chopped
  • 2 tbs dried parsley or 1/3 c fresh
  • 1 c panko 
  • 1/4 tsp salt
  • 1/2 tsp red chili flakes (or pepper)
  • 1 tbs water (if needed)
  • vegetable or canola oil for frying
Cook the quinoa according to package directions with salt and either water or broth.  You'll need 3 cups, cooked.  Transfer into a bowl and stick in the refrigerator.  The cakes are much easier to make if the mixture is cool.  

Heat olive oil in a large skillet over medium-high heat.  Add the onion and cook for 3-4 minutes, until translucent.  Add the garlic and cook for 30 seconds, just long enough to stir together with the onions well.  Then add kale and cook until just wilted, about 3 minutes.  Transfer into the bowl with the cooked quinoa.  Add the apple cider vinegar place back in the refrigerator for another 20 minutes.  

While waiting, chop your sun dried tomatoes and parsley and grate your cheese.  Lightly beat your eggs in a small bowl.  When mixture is cool, add eggs, cheese, tomatoes, parsley, panko, salt and chili flakes.  Mix together well, adding an extra tablespoon of water if more moisture is needed.  

Heat 1-2 tablespoons of vegetable oil over medium heat in a large, flat pan.  Scoop 2 tablespoons of quinoa mixture into your hands and form into a patty.  Place patties on hot pan with with plenty of room in between for easier flipping.  

Cook for about 5-7 minutes on each side, until patties are golden brown (the time will depend on if you have a gas or electric range).  Top with a squeeze of lemon (necessary) and anything else that sounds delicious.

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