Bolo de couve flor e queijo

Image

1 head cauliflower

2 large eggs

½ c sharp cheddar cheese, grated

½ c panko

small pinch of cayenne pepper

Jane’s ‘mixed up’ salt (regular salt is fine too)

1 TB Butter & olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with butter and olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

www.keyingredient.com

Tosta de alho com tomate e ovo estrelado

Image

  • 4 slices rustic bread, toasted
  • 1 clove garlic, peeled
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 4 large eggs
  • Coarse salt and freshly ground pepper
  • 4 small tomatoes, such as cocktail or Campari, halved
  1. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
  2. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

www.marthastewart.com