When a meal impresses us so much that we go next day for a second round, we need to recreate it at home, too.
That’s what happened when we tasted the breakfast staple, cauliflower ‘grits’ with poached eggs and vegan bacon, at Butcher’s Daughter in Venice. When owner Heather Tierney decided to move from New York to Venice and bring her famous juice bar and “vegetable slaughter house” to Los Angeles we were delighted – times ten. Already an institution in NYC for everyone who enjoys healthy and vegetarian-focused food, Butcher’s Daughter in Venice juices, fillets and chops fresh local produce now for LA folks.
Heather not only had the idea, but she also designed and gave her restaurants that airy, modern farm vibe mixed with industrial elements like iron butcher rails and concrete floors. When we feel chitty-chatty, we love to sit at the long communal bar in the center; some very fun conversation have been started there over a glass of fresh, cold-pressed juice. And we dare to say, Butcher’s Daughter is so more California than East Coast, and we are happy they have a slice of California in NYC. We are super excited to see where the next Butcher’s Daughter will pop-up, but until then, here is our BD-inspired healthy breakfast. And yes, you can eat it for lunch and dinner, too. We did.
Cauliflower ‘grits’ with poached egg, vegan bacon,
roasted mushrooms & micro greens
Cauliflower ‘grits’ are a great alternative to real grits if you don’t want to feel too stuffed. Topped with roasted mushrooms, poached egg, and veggie bacon, we could eat this healthy bowl every day.
Prep time: ca. 25 min, Serves: 2
- ½ cup micro greens
- 1 medium head cauliflower
- ½ cup almond milk
- ¼ vegetable bouillon cube ( no salt added)
- salt to taste
- 4 slices veggie bacon
(we used hickory & sage benevolent bacon from Sweet Earth Natural Foods from Whole Foods, super yummy)
- 1tsp olive oil
- 6 oz mushrooms, sliced
- 1 tsp garlic powder
- salt to taste
- 2 eggs
1. First, wash the micro greens, place them on a paper towel, so they have enough time to dry
and don’t make the ‘grits’ watery.
2. Wash the cauliflower, cut into florets and pulse in food processor until the texture looks like rice.
3. Place a medium pot over medium heat, add the cauliflower, almond milk, bouillon cube, stir through and saute until cauliflower is soft, but not mushy – about 6-7 minutes. Stirring occasionally.
4. While cauliflower is cooking, place a pan ( non-stick or cast iron) over hot heat, heat it up and add the bacon. Cook 1-2 minutes on each side. Remove the bacon from the pan and set aside.
5. Add olive oil to the same hot pan, reduce heat to medium, add mushrooms, garlic powder, and roast mushrooms until nicely golden brown, about 5 minutes. Stirring occasionally. Set aside when done.
6. Place a pot filled with about 2″ cold water over medium heat and bring to simmering.
7. Meanwhile, cauliflower should be done, turn the heat off and use an immersion blender to smooth the cauliflower but make sure to leave some texture. It’s not cauliflower mash. Cover with a lid.
8. Ok, time for poached eggs. Crack open the egg into a small bowl. Turn off the heat so the water in the pot stops simmering. With a whisk, create a swirl and immediately slide the egg into the swirl. No need to do anything, just let the egg sit in water for about 3-4 minutes. Lift it out with a slotted spoon, to test with your finger if the egg white has set. If not, put it back until it has the desired firmness. Do the same with the second egg. When eggs are done, assemble the bowl.
Place the ‘grits’ into the bowl, top with mushrooms and bacon, add the eggs and sprinkle with micro greens. Done!
Tip: Here is a super helpful video by Jamie Oliver how to make poached eggs.
If you make this recipe, drop us a comment below how you like it or show us a picture by tagging us on Instagram @californiaweekend + #californiaweekendeats
*Photography by Ana Kamin.