Cauliflower Hash Brown Egg Cups
Cauliflower hash brown egg cups are low carb and gluten free! point friendly hash browns made into cups with a splendidly runny egg. Cauliflower Hash Brown Egg Cups was something I thought would take up an entire whole day… and it didn’t. Something that I thought would stress me out… and didn’t by any means. On second thought, this may be something that scares the pants off of you as much as it did to me!
cauliflower hash brown egg cups
Here I was thinking crispy, southern style hash browns would be a relic of times gone by… you know, with the going healthy kick I’m on. But I was off-base. Or then again to put it gruffly, I substantiated myself amiss with an enormous kick up the hash brown butt. I’m going to separate it into steps with photos to help persuade you folks that you need to attempt these. Is it accurate to say that they are muddled? No. Do they take some work? Yeeahhh… KIND OF. It is safe to say that they are justified, despite all the trouble? YES.
Just take a gander at that runny egg!
how to make cauliflower hash brown egg cups
- Process an entire head of cauliflower (stalk and leaves expelled) in two batches until it resembles a ‘rice.’ two or three pulses for around 30 seconds, you should end up with just more than 3 cups of cauliflower rice.
Pour the ‘rice’ into a microwave safe bowl and heat through for a good 8-10 minutes. On the other hand gently steam until it becomes soft and, well, smushy. (You may have around 1/2 cup left finished, which you can save for some other time.)
Squeeze as a lot of fluid as you can out of your cauliflower, or the cups will be soft and may fall apart in the wake of preparing. You can use paper towels (be set up to use a couple of doubled up), a cheesecloth or a tea towel just ensure you squeeze out as a lot of fluid as you can. For what reason am I saying this? Indeed, allows just say after 2 times trialing and slumping at my cups, I need you to be successful from the earliest starting point. It reads more earnestly than it is. I promise.When the cauliflower is dry, include your egg, cheeses and seasonings and blend to frame a ‘batter.’
Spoon them into your gently greased muffin trays (or ramekins), and press them down to frame cups. Easy, yes? Right.
Heat them in your stove until they’re all brilliant and the fragrance in your kitchen has changed from cauliflower to brilliant dissolved cheesy smells. Expel from the broiler; break your eggs into each cup (ensure they’re small-medium sized eggs or you will have egg whites spilling out all over and everywhere. How would I realize that? Um… doesn’t make any difference), and come back to your broiler for around 15 minutes or until the whites are set and the yolks are exactly as you would prefer. Depending on how you like your eggs… this egg pornography directly here was the feature of my month.
Cauliflower Hash Brown Egg Cups
Cauliflower hash brown egg cups are low carb and gluten free! point friendly hash browns made into cups with a splendidly runny egg.
- 1/2 teaspoon garlic powder, (or 1 teaspoon onion powder)
- 1/2 cup cheddar cheese, (or Mozzarella)
- 12 small-medium sized eggs
- 1/2–1 teaspoon salt, (to your tastes)
- 1 head of cauliflower, stalk and leaves removed, cut into florets
- 1 extra large egg, whisked
- pepper, (optional – to taste)
- 1/4 cup grated Parmesan cheese
Preheat oven to 230C | 350F Lightly spray a 12-hole muffin tin with cooking oil spray (or grease with butter), wipe over excess with a paper towel and set aside.
Pulse the cauliflower in two batches for about 30-50 seconds until a fine ‘rice’ is formed. It’s ok if there are a few bigger pieces in there. (Be careful not to over process or the cauliflower will form a raw puree.)
Measure out 3 cups (480g or 17oz in weight) of the cauliflower rice into a microwave safe bowl and heat for about 8 minutes or until soft. Alternatively, lightly steam over a pot of boiling water or in a vegetable steamer until soft. Remove and allow to cool for a good 5 minutes before handling.
Using paper towels, an old tea towel or a cheesecloth, squeeze out as much liquid as you can until hardly any liquid can be squeezed out. (It’s easier to wrap the cauliflower in the towel (or cloth) and squeeze it into a ball over the sink. Less mess)
Transfer back into your bowl (make sure there’s no liquid in it), and add the whisked egg, cheeses, salt and garlic powder. Divide the mixture into each muffin hole and firmly press them with your fingertips to create a ‘nest’ or cup.
Bake for about 15-20 minutes or until the cheese has melted, the cups are golden and the edges are browned. Remove from the oven; break the eggs into each cup; season with salt and pepper; return to the oven and bake for a further 10-15 minutes, or until the whites are set and the yolks are cooked to your liking.
Allow them to cool for 5 minutes before handling them, or they may fall apart. Lightly slide a knife around the sides of each cup. Using a fork, gently lift one side first to make sure they’re not sticking to the bottom, and lift out of the pan.
Garnish with red chilli flakes and parsley (optional) or leave as is.
- Category: SIDE DISH
- Cuisine: AMERICAN
Keywords: Cauliflower Hash Brown Egg Cups