Me and my sweetie are all about awesome brunches over the weekends....we love experimenting with eggs and trying to pair it with something different every weekend....This weekend we had some leftover couscous and the idea of the couscous cake..similar to a risotto cake was born....(I know... I know.. it is not out of this world or unique....but we will pretend it was..)
For the couscous cakes, you will need
1 cup cooked couscous
1 large egg
½ cup bread crumbs
1 tsp. cumin powder
Heat a heavy bottomed pan and add 2 tbsp. cooking oil. Mix all the ingredients mentioned above and form small patties and place in the pan. Do not make the patties too thick. Brown each side for 2-3 minutes and voila!! the amazing couscous cakes are ready.
Layered some sauteed mushrooms and spinach, topped with the couscous cakes. We paired this with poached eggs (you can find the really easy poached egg recipe I previously posted here). This was topped off with some yum Hollandaise sauce.
2 egg yolks
½ tbsp. freshly squeezed lemon juice
¼ cup unsalted butter, melted (1/2 stick)
Pinch of cayenne
Pinch of salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl OVER (not in the water) a saucepan containing barely simmering water (or use a double boiler). The hot water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water before serving.
This whole thing sure turned out to be one hearty brunch...
Hope y'all are having a glorious Sunday!!
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