Spinach Pancakes With Harissa Yogurt Poached Eggs Food

CRISPY SPINACH FRITTERS

Steps:

• Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked fritters in it to keep them warm while you fry more batches.
• Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
• Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
• In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp.
• Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches.

SWEET POTATO CAKES WITH POACHED EGGS

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

POACHED EGGS WITH HARISSA OIL

Steps:

• First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs.
• Fill a small skillet with water.
• Bring water to a full boil.
• Reduce heat to just below simmering.
• Add 1 teaspoon vinegar.
• Break egg carefully into water.
• If white spreads, push it toward center with a spoon.
• Cook for approximately 4 minutes, depending on desired firmness and how soft you wan the yolk.
• Remove egg with a slotted spoon.
• mix the oil and harissa together to make an emulsion and drizzle over the eggs.
• Serve on your favorite bread or toast or eat as is.

SPINACH PANCAKES

Steps:

• Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
• Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
• Serve with berries and a drizzle of syrup to serve.

SPINACH PANCAKES

Steps:

• Mix eggs, spinach and onion until well blended.
• Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
• Serve topped with sour cream.