Jan 182012

I’ve been waiting for the perfect moment to show off my new skill, and I think now’s the time.  Only a few months ago, I poached my very first egg.  For some reason, it had seemed to me like a tough thing that only restaurants could do, but then in my food science class I learned how anyone can perfectly poach an egg in less than 2 minutes.  Instead of the usual eggs benedict, which can be really heavy from the hollandaise, I put my poached egg on a flavorful, crispy quinoa cake.  Say hello to my new favorite brunch dish.

Nutritional highlights: For some of you, you look at that runny yolk and think “yum!”.  For others, (and I used to be one of them) you think it’s terrifying.  But egg yolks are not something we have to be afraid of.  A whole egg only has about 70 calories and a lot of the great nutrients are found in the yolk.   And yes, there is cholesterol, but a number of studies have shown that the dietary cholesterol in eggs doesn’t necessarily translate to an increase in blood cholesterol levels.  I think the real health issue with eggs is when you get an omelette in a restaurant that is swimming in butter.  That’s why poaching is so great–no added fat.  Served over these quinoa cakes gives you even more protein to keep you full all day.

Quinoa Cakes with Poached Eggs
adapted from Annie Eats


  • 1 cup dry quinoa (or 2 cups cooked)
  • 2 large eggs, beaten
  • ½ tsp. coarse salt
  • 1/3 cup minced fresh chives, plus more for garnish
  • 2 large shallots, finely chopped
  • 1/3 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup whole wheat flour
  • Olive oil, for frying patties
  • Greens to serve over like arugula or spinach
  • Shaved Parmesan
  • 6 poached eggs (one for each patty)
  • Salt and pepper
First cook the quinoa.  Add 1 cup quinoa and 2 cups water or broth to a saucepan.  Bring to a boil, reduce to a low simmer and cover for 10-15 minutes.  Let quinoa cool.

In a large bowl, add shallots, garlic, chives, 2 eggs, salt, pepper, parmesan, and quinoa.  Mix in flour until combined.  Form 6 patties.  Heat olive oil in a non-stick skillet over medium heat.  Cook patties in 2 or 3 batches, for about 3-4 minutes per side or until brown.  

Poach your eggs.  Heat water in a small sauce pan to a gentle simmer.  Add a capful of vinegar (the acid will help the eggs keep  a nice shape).  Create a vortex by stirring quickly for a few second.  Add the egg and let cook for about 1 minute and 30 seconds to 2 minutes.  Using a slotted spoon, carefully remove the egg and place on top of your quinoa cake.  I served mine with a little spicy harissa for a peppery kick.  Top with chives and shaved parmesan and enjoy!  

  5 Responses to “Quinoa Cakes with Poached Eggs”

  1. how long would these keep in the refrigerator

  2. I think the quinoa cakes would last a few days in the fridge but I’d probably heat them up in a pan so they regain the crispiness. The poached egg part would obviously have to be done on the spot :)

  3. I had something like this the other day – only difference was it was served with a bit of sliced avocado and fresh, chunky salsa. Incredible!

  4. […] can view the recipe here: Quinoa Cakes with Poached Eggs (By the way, this blog is an awesome resource for additional healthy recipes! Save this one and […]

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