As promised, here is another fantastic way to serve the delicious cauliflower fritters I posted last week. This dish is lovely any fresh and would make an impressive weekend breakfast or a quick weeknight dinner.
The soft yolk oozes over the fritters and contrasts beautifully with the sharpness of the radish and sweet fresh peas. It also happens to be fabulously low in calories, really easy and super filling. All good traits in my book!
The eggs makes this dish a great source of protein and essential fatty acids. Try to buy organic grass fed eggs if possible. Chickens that aren’t allowed to graze naturally produce eggs that have an imbalance between omega-3 and omega-6 fatty acids. Grain or corn fed eggs are higher in omega-6 fatty acids which many researchers believe contributes to modern ailments such as cardiovascular disease, cancer, inflammatory and autoimmune diseases when consumed in excess.
Omega-3 fatty acids on the other hand, as you probably know, are anti-inflammatory and very good for you. Well, eggs can be good for you too as long as you ensure you’re buying the right ones. Look for packing that says grass-fed or high in omega-3 or ate the very least free range. Although be sure to read the packaging carefully; a lot of eggs these days are marketed under misleading slogans like ‘farm-fresh’ and then when you read the small print you realise they are cage eggs.
One final note on fatty acids. They are called essential fatty acids for a reason. Our bodies can’t produce them itself so we rely on our diet to obtain them. Omega-6 is just as important as omega-3, the problem is the balance of the two in the food consumed as part of the western diet. Good sources of omega-3 include oily fish, eggs, grass fed lean red meat, flax seed, hemp seed, walnuts, hazel nuts and pecans.
- 4 cauliflower fritters
- 2 free range eggs
- 1/2 cup frozen peas
- 4 radishes, finely sliced
- 4 sprigs fresh mint
- 1 tsp olive oil
- 4 good handfuls rocket
- sea salt
- First put a pot of water on to boil
- While you're waiting for it to get going put the frozen peas in a bowl and cover with boiling water
- Stand for about 1 minute and then refresh under running cold water and drain.
- Add the finely sliced radishes, mint leaves, peas and rocket to a bowl. I just threw my mint leaves in whole, but you may like to chop larger leaves
- Season with salt & pepper and add the olive oil
- Toss gently with your fingers and set aside
- By now your water should be boiling. Swirl the water with a spoon and gently crack your eggs into the centre of the pot (see note below)
- Turn the heat down and cook for a couple of minutes then scoop the eggs out with a slotted spoon and serve on top of two cauliflower fritters. I like my fritters cold, but you could easily warm them in the oven or microwave if you prefer
- Give your salad another gently toss and pile it on next to the fritters
- Top with fresh chives and cracked pepper.
- Keep gently swirling the water for the first few seconds after cracking the eggs into the pot. Swirling the water helps the eggs to bind into to nice neat little bundles, so you'll have less wasted egg white floating listlessly around the pot.
- Calories 258
- Carbs (gm) 23
- Fat (gm) 13
- Protein (gm) 16
- Sugar (gm) 6