Yields 6 Cakes
1 Box of Flavored Quinoa/Brown Rice Mix (Near East is a great brand for this, but any flavor that goes with basil works just as fine, loves of mine)
1/2 C Sundried Tomatoes
2 Lg Shallot
1 C Panko
1/4 C Chopped Walnuts (plus some for garnish)
1 Garlic clove
1/2 tsp Salt
1/4 tsp Pepper
1 TBS Water
1/2 C Mayo
1/2 C Packed Fresh Basil
2 TBS Dried Parsley
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 C Packed Shredded Parmesan
1/4 C Olive Oil
2 TBs Water
1/8 C Walnuts
Puree everything, besides the olive oil, in your food processor. While the processor is still on pour oil in slowly. Voilà! Yummy Goodness!!
Fill a sauce pan half way full of water, and add in a dash of white vinegar. Bring to a low boil and then turn to low. Add in eggs, one at a time, in 3 batches for 4 minutes to create the perfectly poached egg. Place them onto a lightly oiled plate and we will come back to these beauties in the end.
Click HERE for printable version
What a week for this blogger, foodies! On Friday The Key of Joy (my duo with the hubs) was on KRFC FM's "Live @ Lunch" - Here is a little snippet of my souncheck!
We had such a great time and were totally jazzed up for our headlining gig at Hodis Half Note on Saturday! Thank you so much to everyone that came out to support us! You all are the best fans ever!!
Now that I geeked out about music for a moment, let's move on to this luscious recipe! Prepare your quinoa as directed in the box, and set it in the freezer to cool.
Meanwhile chop up your shallots and sundried tomatoes. Once the quinoa has cooled off a bit from its steamy cooking session add your walnuts, and chopped veggies in.
Put in your eggs, breadcrumbs, salt, pepper, and minced garlic clove into your quinoa mix, and combine ingredients together. This step wouldn't be complete though without a little help from water. Water could you come on out here? Show the folks at home who ya are? Turns out water is a bit camera shy, but I assure you she is the key player in successful cake incorperating. ;) - Add in your TBS of water to your mix, and flawlessly form into 3 oz cakes.
Sear your cakes in an oil sprayed sauté pan for 2 minutes on each side over medium high heat to create a nice crispy crust. Now....to top that crust! Gently place your perfectly poached egg on top and add on your aioli. Top with toasted or raw walnuts, and then take one last breath. You will now be filling your air space with this savory love fest of a dish!
Oh and when I say that these eggs are perfectly poached....I mean yolk oozing , wipe the droll off your mouth kind of perfect! Enjoy, Foodies!!