Healthy Egg-Topped Cauliflower Breakfast Hash
1/2 of recipe (about 1 cup hash with 1 egg): 225 calories, 8g total fat (3.5g sat. fat), 431mg sodium, 21g carbs, 3g fiber, 2.5g sugars, 17g protein
Of this dish, HG Lisa says, "I want to jump into the bowl and eat it all! I could eat this all day, every day." Sure, it's a b-fast dish, but we love breakfast for dinner...
Cook: 15 minutes
Cool: 5 minutes
1 cup roughly chopped cauliflower
1/4 cup quick-cooking corn grits
2 dashes salt
1/4 cup (about 2 large) egg whites
1/4 cup shredded reduced-fat cheddar cheese
3 cups roughly chopped spinach leaves
1 tsp. dried minced onion
2 large eggs
Optional topping: black pepper
Pulse cauliflower in a blender until reduced to rice-sized pieces. Transfer to a medium microwave-safe bowl.
Add grits, a dash of salt, and 1/3 cup water. Mix well. Cover and microwave for 2 minutes, or until thickened.
Stir well, and let cool for 5 minutes.
Add egg whites and cheese, and mix thoroughly.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and crumble cauliflower mixture until fully cooked and lightly browned, about 6 minutes.
Add spinach, onion, and remaining dash of salt. Cook and stir until spinach has wilted, about 1 minute.
Divide mixture between 2 plates or bowls, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Crack eggs into the skillet, well spaced from each other, and cook per your preference. (Or cook one at a time.)
Top each portion of the hash with an egg.
MAKES 2 SERVINGS
Chew on this:
November 12th (today) is Chicken Soup for the Soul Day. If it's been too long since you made our perfect Hungry Chick Chunky Soup, now is the time.
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