Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Saturday, May 19, 2018

Poached Egg on Spiralized Parsnip Patties


I love Eggs Benedict, so when I saw this recipe, I decided to give it a whirl.  The parsnip cakes were a surprisingly decent substitute for English muffins.  The original recipe also called for an Avocado "Hollandaise" sauce, but my avocados weren't ripe enough.  I tried to force it, and it was a disaster, so I kept that off the plate.  I put a couple leftover parsnip cakes in the fridge, so maybe I can try again in a couple days and add the avocado sauce.  But really, it was fine without the sauce because the runny egg yolk provided a sauce itself.  The recipe took work, but it was delicious and worth it.

Eggs Benedict on Parsnip Cakes with Avocado "Hollandaise"
Recipe from Inspiralized and Beyond
Serves 2

Ingredients:
2 tablespoons extra-virgin olive oil
2 large parsnips, peeled, and spiralized into noodles
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs
dash of distilled white vinegar

Avocado Sauce:
1/2 ripe avocado, pitted and peeled
2 tablespoons lemon juice
1/2 cup hot water
salt and pepper to taste

Directions:
Heat 1 tablespoon oil in a large skillet and add the parsnip noodles, salt, and pepper.  Cook, tossing, for about 5 minutes until warmed through.    In a medium bowl, beat 2 eggs.  Add the cooked parsnip noodles to the bowl and toss to combine.  Fill two (or more) ramekins halfway with the mixture.  Cover each with foil or wax paper and press firmly to compress.  If time permits, put in the fridge for 10  minutes.

In the same skillet, heat the remaining 1 tablespoon oil.  Flip the parsnip cakes out of the ramekins onto the skillet.  Cook for about 3 minutes on the first side.  Flip and cook another 2 or 3 minutes, pressing down with the spatula to compress the cakes.

Meanwhile, fill a medium pot halfway with water and bring to a steady simmer.  Add the vinegar.  Crack each egg into its own ramekin or small bowl.  Swirl the water with a spoon to make a whirpool, then gently tip in 1 egg, white first.  Cook for 3 minutes until medium-firm, remove with a slotted spoon, and place gently on a paper towel-lined place to drain.  Repeat for other egg.

To make the sauce,  combine all the ingredients in a blender or mixer and puree until smooth.

Arrange 1 parsnip cake on a plate, top with a poached egg, the drizzle with the avocado sauce.

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