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
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.
– didn’t use measurements and just freestyled how much of everything to put in (i never really measure anything when i cook, i just like to feel it out)
– didn’t use vegetable oil and used the bacon grease instead (more flavour that way)
– poached the eggs instead of frying them (and seasoned them with smoked paprika)
– mixed the chives into the quinoa cakes, instead of sprinkling them on top