Find A Studio
Displaying studios within 50 miles
Find More Studios

Poached Egg over Quinoa Cake with Smoked Salmon and Jalapeno-Corn Salsa

posted on:
posted by:
categories:

4-poached-egg-with-yolkAs a Pure Barre teacher I have been inspired by the supportive relationships that have formed across the board within our studio’s community. Week after week their movements get more deliberate, and their reliance on one another as friends grows stronger—all leading to some amazing lifelong transformations.

March is a great time to celebrate these transformations. Gather your Pure Barre squad for a heart healthy brunch!  This fresh spin on breakfast is pretty easy to make and very fresh.

Poached Egg over Quinoa Cake with Smoked Salmon and Jalapeno-Corn Salsa

(serves 6)

Ingredients:

  • 1 cup quinoa
  • 2 Tablespoons, butter
  • 10 large eggs, divided
  • 1 small red onion, diced small and divided
  • 15 spears fresh baby corn, sliced into thin rounds and divided
  • ½ cup fresh baby spinach or kale leaves
  • ¼ cup fresh dill, roughly chopped and extra sprigs for garnish
  • 1 slice bread, torn into tiny pieces (any bread you have will do)
  • 1 teaspoons kosher or sea salt, divided
  • 1/4 teaspoon freshly ground pepper
  • ½ cup cherry tomatoes, sliced
  • ½ jalapeno pepper, seeded and minced
  • 1 Tablespoon white wine vinegar
  • 6 slices smoked salmon

Directions:

  1. Preheat oven to 400*F.
  2. Prepare quinoa according to package directions. When finished, set aside to cool.
  3. Butter sides and bottoms of 12-muffin tin.
  4. Whisk 4 eggs and add to cooled quinoa.
  5. Add 1/3 cup diced red onion, 1/3 cup sliced baby corn, spinach leaves, dill, and torn bread to quinoa mixture.6-quinoa-cake-prep
  6. Season with 3/4 teaspoon salt, and ¼ teaspoon pepper
  7. Fill muffin tin with quinoa mixture, packing down to make a cake.5-quinoa-cake-prep
  8. Bake at 400* for 20 minutes.
  9. Prepare salsa by mixing, remaining red onion and baby corn, cherry tomatoes, and jalapenos.
  10. Add remaining ¼ teaspoon salt to salsa.
  11. Prepare eggs for poaching by filling a wide, shallow skillet with water. Water must be deep enough just to cover the eggs–about 1.5”.
  12. Bring to a simmer. If precision is your thing, a cooking thermometer should read 190*F, otherwise, you want the water to be just below boiling so that if you can dip your finger in and out quickly.  Add white wine vinegar to water.
  13. Removed quinoa cakes from oven. You will have a few left over.  Save them for lunch tomorrow.
  14. Carefully crack 6 eggs into the water. Do so one by one so that you can remember which egg was added first.
  15. Simmer eggs for 4.5 minutes. Maintain water temperature at about 190*.
  16. While eggs simmer, prepare the plates by placing a quinoa cake in center, top with one slice of smoked salmon.
  17. Remove eggs with a slotted spoon. Dab with a paper towel if too wet.
  18. Place egg atop cake and salmon. Top with salsa and garnish with fresh dill.
  19. Enjoy!

Raise a class of bubbly and toast each other and your #purebarrefamily!

2-poached-egg-with-salsa-final

Pure Barre Blog Headshot Megan Twining– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK.  Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining

Leave a comment