Saturday, 24 September 2011

Baked egg, avocado and brown rice patty stack



I love eggs benedict. If I do go out for breakfast, this is usually what I will order. Zen Cafe and Sunset Grill in Vancouver both serve up delicious Bennys with tomato and avocado. I have made many Benny inspired breakfasts over the past couple of years but I am usually too lazy to make the hollandaise sauce.
This morning I was definitely craving eggs benedict but I had one little problem - no bread in the house. I have not purchased bread in several months, I have just been making it at home and also eating a lot of pita and naan bread. Also, I just made a sour dough bread starter on Thursday and am waiting for that to get smelly so I can make sourdough bread for the first time (for a future post).

I was brainstorming in bed this morning (dangerously close to noon) what to serve alongside baked eggs, avocado and tomato. Running the contents of the fridge and cupboard through my head I settled on some sort of patty. Ideally I would have made a hash brown type patty but I do not have potatoes either. I thought, zucchini? Too watery. Then a recipe from Heidi Swanson via Seven Spoons came to mind, quinoa patties. No quinoa.

The only replacement I could conjure up was brown rice. I cooked up some brown rice, preparing it the same way I prepared my quinoa last week only it took about 30 minutes. I sauteed up some garlic, mushroom and onion, threw in some spinach and thyme and ended up with a not bad brown rice patty. I'll admit, I would tweak this recipe to improve it but for a breakfast on a whim, I was pretty happy with it. Below I will tell you what I did, and what I will do next time.

Baked eggs, avocado and brown rice patty stacks


Ingredients
  • 2 cups prepared brown basmati rice
  • 2 mushrooms thinly sliced
  • 1/3 cup finely chopped onion
  • 1 garlic clove, crushed 
  • Handful chopped spinach 
  • 1 tsp fresh thyme leaves
  • Dash red pepper chili flakes
  • 2 raw eggs 
  • 2 - 3 tbsp flour
  • Salt
  • Pepper 
  • Baked or poached eggs (I baked mine at 350 F in greased ramekins)
  • Goat cheese
  • Parmesan
  • Sliced tomato 
  • Sliced avocado
  • Basil

Directions
  1. Saute mushroom, garlic and onion for 5 minutes
  2. Mix with other ingredients in a large bowl, adding enough flour to soak up excess moisture (my batter was not very sticky but the patties held together really well once they were in the pan for a minute)
  3. Process very briefly (~ 3 seconds) in a food processor to make more batter-like 
  4. Heat 2 - 3 tbsp canola oil over medium high heat in a pan
  5. Add ~1/3 cup spoonful of brown rice mixture to pan, flattening and shaping as desired 
  6. Cook a few minutes on each side, until lightly browned
  7. Place on a plate. Spread or crumble a layer of goat cheese, top with avocado, tomato, egg and sprinkle with salt and pepper, Parmesan and basil
  8. Eat :)

Variations to try next time
  • Add breadcrumbs and parmesan to the batter (instead of flour).
  • Make the brown rice or other grain the night before
  • Poach the eggs instead of baking, and cook for less time (my eggs were over done)
  • Make a roughly pureed cold tomato salsa, instead of just sliced tomatoes to add some moisture to the dish or serve with oven roasted tomatoes which can be baked the night before.

3 comments:

  1. I wouldn't have thought of having a rice patty for breakfast, but you make it look so appealing and delicious that I will have to try it with my leftover rice in the fridge. Thanks!
    Aafke

    ReplyDelete
  2. Your welcome :) let me know what sort of variations you come up with and how they turn out. I'm interested to see how my recipes turn out for other people. See you next weekend!
    Andrea

    ReplyDelete