Cauliflower hash brown patties Recipe

Total Time: 30 Mins
Prep: 10 Mins
Serves: 2

Ingredients

For the Cauliflower Hash Brown Patties

•     1/2 head cauliflower
•     1 large egg
•     1 c. shredded Cheddar
•     Pinch of cornstarch
•     kosher salt
•     1 tbsp. extra-virgin olive oil

For the Poached Eggs

•     2 large eggs

For the Hollandaise

•     4 egg yolks
•     squeeze of lemon juice
•     1 stick butter, melted
•     Pinch of cayenne pepper
•     kosher salt

To Assemble

•     2 slices Canadian bacon, warmed
•     Paprika, for garnish
•     Chopped fresh chives, for garnish

Directions

1. Make Cauliflower Patties: Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in an egg. Add cheddar and cornstarch and season with salt.
2. In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.
3. Poach Eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in an egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat with remaining egg.
4. Discard all but two inches of water and bring to a low simmer. Add water over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
5. Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs and hollandaise. Garnish with paprika and chives.

Cauliflower hash brown patties

Cauliflower hash brown patties Recipe Total Time: 30 Mins Prep: 10 Mins Serves: 2 Ingredients For the Cauliflower Hash Brown P...

Cauliflower hash brown patties

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Chocolate Pudding Recipe

Yield :4 to 6 servings
Prep :10 minutes
Cook :10 minutes
Total :4 hours 20 minutes

Ingredients:

•     2 cups whole milk or half-and-half, divided
•     ½ cup granulated sugar
•     2 ounces bittersweet chocolate, finely chopped
•     Pinch of salt
•     3 tablespoons cornstarch
•     1 teaspoon vanilla extract

Directions:

1. In a medium saucepan, stir together 1¾ cups of the milk, the sugar, chocolate and salt, and place over medium-low heat. Cook, stirring occasionally, until the chocolate is completely melted.
2. In a small bowl, whisk together the remaining ¼ cup milk and cornstarch until no lumps remain. Pour the cornstarch mixture into the saucepan and whisk to combine. Cook, stirring frequently, until the mixture thickens and begins to boil. Reduce the heat to low and continue to cook for an additional minute, whisking constantly. Remove from the heat and whisk in the vanilla extract.
3. Pour the pudding mixture into a clean bowl (or individual serving cups or ramekins), and press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until completely chilled, at least 4 hours. Whisk prior to serving, if storing in a large bowl. The pudding can be kept in the refrigerator, covered, for up to 4 days.

Chocolate Pudding

Chocolate Pudding Recipe Yield :4 to 6 servings Prep :10 minutes Cook :10 minutes Total :4 hours 20 minutes Ingredients:     2...

Chocolate Pudding

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