I call this the Dilema Meal … Do we call it Breakfast? Lunch? Dinner?
Do I dedicate it to the Bacon Brothers for the FOUR elements of bacon it houses or dedicate it to George for his musical tastes and the cheesy play on words I found on a street A-frame?
Anyways, call it what you like but delicious is what it is at the end of the day.
Per person quantities:
200g or about 1 cup cauliflower, cut into pieces
1 egg, lightly beaten
Fresh herbs chopped, I used about 2 tablespoons dill (use any that are soft)
1 tablespoon coconut flour
2 rashes bacon (approximately 90g)*
2 eggs
7 asparagus spears (use what you have on hand – avo etc)
100g or about 1 red ripe tomato finely diced or pureed
1 clove garlic crushed or chopped
Bring a small saucepan of salted water to the boil. Cook your cauliflower for about 7 minutes or until tender enough to mash.
While your cauliflower is cooking beat the egg, herbs and coconut flour in a bowl. Set aside.
Fry off the garlic and once light brown add and cook down with the tomato. You can leave this simmering.
In a medium hot frying pan cook off your bacon and then set aside. With half a rash of bacon dice it and add it to the coconut flour mix. With the other half finely chop it and add to the tomato mix. The tomato mix can be left with texture or pureed if you would like a smoother textured sauce. If cooking the asparagus do it in the bacon fat and set aside the spears once done with your remaining rash of bacon.
Once the cauliflower is tender drain and pat dry. Mash and add to the coconut flour mix and in your bacon frypan fry off four fritters.
Poach, scramble or fry your eggs.
To assemble: place your fritters on the plate and top with the asparagus, eggs, bacon and bacon tomato sauce.
Make extra fritters and tomato bacon sauce and reheat as desired.
*I get my free range Otway Ranges bacon and eggs from LARGO on the corner of Brunswick & Westgarth st. It isn’t the cheapest but it is some of the best quality.
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