Keto poached egg and cauliflower and cheddar fritter
Serving for 1 (will make 3 fritters)
1 cup grated cauliflower liquid squeezed out
2 tbsp almond flour (available at Low Carb Emporium)
1/2 cup grated cheddar
1 free range egg beaten
1 tsp chopped chives
1/2 tsp xanthan gum (available at Low Carb Emporium) Salt and pepper
2 tbsp coconut oil (available at Low Carb Emporium)
1 free range egg
1 tbsp white vinegar
1 piece free range nitrate free bacon
Spray coconut oil
Firstly heat your oven to 180 degrees. Next get a mixing bowl and mix cauliflower, almond flour, chives, cheddar, xanthan gum, egg, salt and pepper together. Then form 3 fritters and heat coconut oil in a fry pan and place fritters in pan and allow to seal for 1-2 minutes. Then place in the oven for 20 minutes and flip over after 10 minutes. Once cooked place on paper towel to drain excess oil.
Next cook bacon, spray fry pan with coconut oil and cook until crispy and drain on paper towel.
To cook egg get a saucepan with boiling water and add vinegar, next crack your egg into a small bowl. Now get a spoon and get the water spinning and add egg, the spinning water will catch your egg whites and give you a neat poach egg. Poach for approximately 3 minutes and remove with a slotted spoon.
To plate your meal place your fritter on the bottom, next your egg and then the bacon. Garnish with chives. Excess fritters will freeze. Enjoy. X