Ham and Black Eyed Pea Cake "Benedict" with a Roasted Red Pepper Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 (15 oz) cans black eyed peas, rinsed and drained
- 1 1/2 cups ham, cooked and diced
- 1/3 cup green onion, chopped
- 2 teaspoons Dijon mustard
- 2 to 4 tablespoons all-purpose flour, enough to bind cakes
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 (16 oz) jar roasted red peppers
- 8 eggs, poached or fried
- 1 tablespoon white vinegar, for poaching
- 3 leaves collard greens, finely chopped and deep fried crisp for garnish
Instructions
- In a medium bowl, coarsely mash beans with a fork, adding ham, green onion and mustard. Add just enough flour to mixture to help bind. Season with salt and pepper. Shape pea mixture into 8 cakes approximately 4" in diameter. Melt butter and oil together in a large skillet over medium heat. Add cakes and brown on both sides until crispy. Keep warm while eggs are poaching.
- For Roasted Red Pepper Sauce, drain peppers and place in blender. Blend until peppers are a sauce consistency. Do not over blend. Sauce should be slightly lumpy. Pulse in salt and pepper to taste. Set aside.
- Eggs: May be poached or fried
- For Poaching, fill a 10" skillet with 3 inches of water. Add vinegar and bring to a low boil. Break eggs into the water (note: you can break the eggs into a cup first and slide into the water). Remove with a slotted spoon just when the whites are cooked through and yolks are still loose. Approximately 2-3 min.
- To Assemble: Pool 2 tablespoons roasted red pepper sauce in the middle of a plate and spread out to a circle just larger than the black eyed pea cake. Place warm black eyed pea cake in the middle of the sauce circle and top with a hot poached egg. Drizzle a bit more of the sauce over the egg and garnish with fried chopped collard greens!
- Cooks note: When poaching eggs, use eggs at room temperature to prevent yolks from breaking. The vinegar will help the eggs hold their shape.
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