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Quinoa Cakes with Mushrooms, Bacon & Sunnyside Fried Eggs

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READ REVIEWS (7)

Quinoa Cakes with Mushrooms, Bacon & Sunnyside Fried Eggs

Frances Janisch

45 mins total
0 mins prep

Recipe Filed Under
Cheese, Egg, Pork, Grain, Quinoa, Mushroom, Skillet, Easy, Main Dish, Breakfast & Brunch, Father's Day, Mother's Day

Provided By: Gail Simmons

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Ingredients

Serves:

2 cups cooked quinoa

2 eggs, lightly beaten

1/2 cup grated Parmigiano Reggiano

1/4 cup all-purpose flour

1 clove garlic, peeled and finely grated (use a microplane of possible)

2 teaspoons Kosher salt

1/4 cup vegetable oil

4-6 strips of bacon

2 eggs, for frying

2 cups quartered white button mushrooms

1 tablespoon finely sliced chives

Directions

In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.

Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms - 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side - yolks should still be soft.

To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.