Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Asparagus & Poached Egg Breakfast Polenta Cakes
asparagus & poached egg take on breakfast polenta cakes, with polenta, egg, asparagus and chives.
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- 25 min
- Calories
- 364 kcal
- Protein
- 20.2 g
- Carbohydrates
- 31.1 g
- Fat
- 18.6 g
- Fiber
- 4.1 g
Ingredients
- 160 g polenta
- 110 g egg
- 115 g asparagus
- 5 g chives
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the polenta and asparagus as needed.
- Pan-sear cooked polenta rounds until golden; sauté the vegetables; assemble with the toppings.
- Combine the polenta with egg and asparagus; season with chives and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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