Breakfast & Brunch, Meatless Monday
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Meatless Monday: Poached Eggs in Cauliflower Rice

I recently completely Whole30 (I’ll tell you more about the plan later), but if you aren’t familiar with the program, it is 30 days of no sugar, dairy, gluten, grains, beans, legumes, and alcohol.  After 30 days, you reintroduce these foods back into your diet to see if you have food sensitivity issues.  On the program, most days I ate eggs for breakfast.  So, on the weekends I wanted my  breakfast / brunch to be a bit fancy, which meant I poached eggs.  Today’s recipe is one of my favorite weekend breakfasts / brunches on Whole30.  I hope you give this recipe a try!

2 Eggs

1 1/2 Cups Cauliflower Rice (I used Trader Joe’s Cauli Rice)

(if you want to make your own cauli rice or can’t find at your local store, get the recipe HERE)

1 Handful of Spinach

1 Clove of Garlic

Salt and Pepper

EVOO

1 TSP White Vinegar

In a large skillet, heat 1 TBSP EVOO

Once hot, using a microplane, grate garlic over skillet

Turn to low-medium heat and stir, being careful not to burn the garlic

Once garlic begins to cook, add cauliflower rice

Add salt and pepper and stir

While the cauliflower rice cooks, heat water to a gentle roll in a sauce pan

Add the vinegar 

Crack eggs in 2 separate bowls

Using a wooden spoon, create a whirlpool in the water

Gently drop eggs into whirlpool one by one

Cook for 3 minutes

While cooking, add spinach, and stir cauliflower rice until spinach is wilted and rice is soft

Plate rice with a hole in the center

When the eggs are finished cooking, remove with slotted spoon, and gently pat dry

Place eggs in the center of the cauliflower rice

Serve and enjoy!

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Poached Eggs OVer Cauliflower Rice
Serves 1
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
275 calories
24 g
372 g
12 g
26 g
4 g
611 g
615 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
611g
Servings
1
Amount Per Serving
Calories 275
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 615mg
26%
Total Carbohydrates 24g
8%
Dietary Fiber 11g
45%
Sugars 5g
Protein 26g
Vitamin A
649%
Vitamin C
290%
Calcium
44%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Eggs
  2. 1 1/2 Cups Cauliflower Rice (I used Trader Joe's Cauli Rice)
  3. 1 Handful of Spinach
  4. 1 Clove of Garlic
  5. Salt and Pepper
  6. EVOO
  7. 1 TSP White Vinegar
Instructions
  1. In a large skillet, heat 1 TBSP EVOO
  2. Once hot, using a microplane, grate garlic over skillet
  3. Turn to low-medium heat and stir, being careful not to burn the garlic
  4. Once garlic begins to cook, add cauliflower rice
  5. Add salt and pepper and stir
  6. While the cauliflower rice cooks, heat water to a gentle roll in a sauce pan
  7. Add the vinegar
  8. Crack eggs in 2 separate bowls
  9. Using a wooden spoon, create a whirlpool in the water
  10. Gently drop eggs into whirlpool one by one
  11. Cook for 3 minutes
  12. While cooking, add spinach, and stir cauliflower rice until spinach is wilted and rice is soft
  13. Plate rice with a hole in the center
  14. When the eggs are finished cooking, remove with slotted spoon, and gently pat dry
  15. Place eggs in the center of the cauliflower rice
  16. Serve and enjoy!
beta
calories
275
fat
12g
protein
26g
carbs
24g
more
http://www.newsforchews.com/
Stay hungry…

1 Comment

  1. Pingback: Meatless Monday: BFree Avocado Pita

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