Cauliflower Hash Browns with Broiled Tomato & Egg
A delightful dish combining the crunch of cauliflower hash browns with rich poached eggs and sweet broiled tomatoes, perfect for a healthy breakfast or brunch.
Ingredients
For the Cauliflower Hash Browns
- 1 medium head cauliflower (about 3 cups grated)
- 4 large egg whites
- 0.25 cup all-purpose flour Can substitute with gluten-free flour
- 0.50 tsp garlic powder
- 0.50 tsp onion powder
- 0.50 tsp salt
- 0.50 tsp black pepper
- 0.50 tsp olive oil
For the Broiled Tomatoes
- 1 whole beefsteak tomato, sliced into 1/4-inch rounds
- 0.50 tsp dried oregano
- 1 tbsp white vinegar
For the Poached Eggs
- 4 large eggs
- 1 tbsp fresh Italian parsley, chopped
Instructions
Preparation
- Remove the leaves and core from the cauliflower and grate it using a box grater or food processor until it resembles rice. Squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix the grated cauliflower, egg whites, flour, garlic powder, onion powder, salt, and black pepper until well combined. Shape the mixture into 6 small patties.
Cooking the Hash Browns
- Heat olive oil in a cast-iron or nonstick skillet over medium heat. Place the patties in the skillet and press flat with a spatula. Cook the patties for about 3-4 minutes on each side until golden brown and crisp.
Broiling the Tomatoes
- Preheat your oven to broil on high. Arrange tomato slices on a lined baking sheet. Brush with olive oil and sprinkle with oregano, salt, and black pepper. Broil for 3-5 minutes until softened and slightly caramelized.
Poaching the Eggs
- Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of vinegar. Crack each egg into a small bowl and slide it into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
Serving
- To serve, stack a cauliflower hash brown, a broiled tomato slice, and a poached egg. Sprinkle with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked patties separated by parchment paper. Reheat in an oven or skillet for the best texture.