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  • Gluten Free Zucchini Cakes with Poached Egg

    Monday, May 27, 2013

    poached egg on gluten free zucchini cake
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    If you’re a regular reader of this blog, you’ve notice that I love brunch. That’s probably because of the biggest reason it’s unlikely I will ever go vegan….my love of the humble egg. Plus, from the moment I hosted my first brunch, I remain convinced that this is the most civilized way to entertain. The fare is simple and inexpensive, the cocktails easy and no need for a special occasion to host lovely meal for friends.

    So, I was pretty pumped with the team over at the Recipe Redux challenged contributors with coming up with savory, protein-packed breakfast ideas.

    There so many reasons to love breakfast/brunch. You know, like:

    1. Many of the classic brunch dishes can be prepared ahead of time (baked french toast, quiche, biscuits, yogurt with berries, granola….). You get the point

    2. Brunch fare is affordable. Eggs, bread, fruit and tossed salad, bacon….

    3. Brunch cocktails are simple (think mimosa (just champagne and orange juice), screwdriver (vodka and orange juice), and bloody Mary’s (there’s about 1000 ways to whip these up…they almost always involve Tabasco, lemon, and horseradish). Added bonus: many of the ingredients are common across multiple cocktail recipes

    4. People love brunch, but few friends ever host them! How lovely would it be to enjoy a leisurely first meal of the day with your friends or family without having to wait in line or rush through because a bevvy of other starving people are staring at every bite you take?

    This recipe is pretty simple–perfect for brunch. With zucchini season in full swing (and the average home gardener crying “uncle” as they find themselves buried in them), it’s a great way to use this prolific veggie.

    This recipe is gluten free because I whipped up my own GF breadcrumbs. Feel free to substitute your own if you don’t have to go GF (note that it’s best to make your own crumbs for these instead of store-bought (unless you have access to a store or bakery that makes their own with day-old bread)).

    ©2017 Kindred-Kitchen / Nancy Granada

    Gluten Free Zucchini Cakes with Poached Egg

    servings: 2 (3 cakes and 1 egg each) | time: about 30 minutes

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    ingredients:

    3 sliced country-style white gluten free bread (or regular bread) (should be enough to make about 1 1/2 cups crumbs)
    1 TBSP. olive oil
    2 cups grated zucchini
    1 egg + 1 egg white (or 1/3 cup egg substitute)
    1/4 cup grated parmesan cheese
    1 TBSP. lemon juice
    1/2 tsp. salt
    1/4 tsp. ground pepper
    2 poached eggs
    2 3-ounce portions of smoked salmon (optional)

    directions:

    1. Place the bread slices in a food processor. Pulse on high just until they are coarsely ground

    2. Place breadcrumbs in a large bowl and toss with the olive oil

    3. Spread crumbs out in a single layer on a cookie sheet and bake for 2-3 minutes, until browned (keep a close eye…they burn quickly!). remove, and set aside a couple of tablespoons for garnish. Place the remaining crumbs in a bowl and allow to cool

    4. Place the shredded zucchini in a clean kitchen towel or a double layer of paper towels. Gather the corners of the towel together around the zucchini and squeeze out all of the water. Once all of the water is completely removed, place the zucchini in a large bowl

    5. Add the egg and egg white (or substitute if using), cheese, lemon juice salt, pepper and breadcrumbs. Toss to combine well

    6. Heat a large nonstick pan over medium heat. Spray with nonstick spray. Carefully form the cakes by taking a palm-full of the mixture in the palm of your hand. Pat the mixture together to form a small uniformly shaped cake. (recipe should make about 6 cakes)

    7.  Carefully lay each cake in the heated pan. Allow to cook over medium heat for about 5 minutes on each side, until dark golden brown

    8. To serve: Arrange 3 cakes in the center of a dish and top with a poached egg. Garnish with toasted breadcrumbs and a pinch each of salt and pepper (I served ours with smoked salmon as well)

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