Quinoa Cake Eggs Benedict

Ingredients

• Salt and pepper (to taste)
• Chives (2 tablespoons, finely chopped)
• Unsalted butter (1/2 cup (for hollandaise sauce))
• Egg yolks (3 (for hollandaise sauce))
• Lemon juice (1 tablespoon (for hollandaise sauce))
• Cayenne pepper (pinch (for hollandaise sauce))
• Canadian bacon (8 slices)
• Eggs (8)
• Water (2 cups)
• Quinoa (1 cup)

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Let the quinoa cool.
3. Form the cooled quinoa into 8 patties. In a large non-stick skillet, cook the quinoa patties over medium heat until they are golden brown and crispy, about 5 minutes per side.
4. In the same skillet, cook the Canadian bacon until it is heated through, about 2 minutes per side.
5. For the poached eggs, bring a large pot of water to a simmer. Crack the eggs into individual bowls and gently slide each one into the simmering water. Cook until the whites are set but the yolks are still runny, about 3 minutes, then drain.
6. For the Hollandaise sauce, melt the butter in a saucepan until foaming. In another saucepan, whisk the egg yolks, lemon juice, and cayenne pepper. Gradually add the melted butter into the egg yolk mixture, whisking constantly. If the sauce is too thick, add a few drops of water. It should be creamy, yet light and fluffy.
7. To assemble, place two quinoa patties on each plate. Top each patty with a slice of Canadian bacon, a poached egg, and a generous drizzle of Hollandaise sauce. Sprinkle with the chopped chives, salt, and pepper before serving.