Hg's Erin-Go-Breakfast Boxty - Ww Points = 4 Recipe

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Hg's Erin-Go-Breakfast Boxty - Ww Points = 4
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Ingredients
13
Count
Nutrition
893
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Remove leaves and the tough end from the cauliflower head, and break cauliflower down into large chunks. Holding a piece of cauliflower by the floret, use the coarse-grating side of a box grater (the side with the largest holes) to carefully grate the stem into shreds over a large bowl, reserving the floret. Repeat with all of the cauliflower chunks, setting the florets aside, until you have grated all the stems. (You should have about 2 cups grated stems.) Next, grate potato into the bowl, and toss to combine the shreds.
  2. Spread the potato and cauliflower-stem shreds out on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Replace paper towels and repeat until shreds are as dry as possible. Set aside.
  3. Chop 2 cups of reserved cauliflower florets, and then place the chopped cauliflower in a large microwave-safe bowl with 2 tablespoons water. (Save remaining cauliflower for another recipe or for snacking.) Cover and microwave for 6 minutes. Once cool enough to handle, drain any excess water.
  4. Add 1/2 cup egg substitute and the soymilk to the bowl with the cauliflower florets. Using a potato masher, mash cauliflower florets as well as possible. Add flour, parsley, pepper, and as much salt as you like, and mix thoroughly. Add the potato and cauliflower-stem shreds and stir well.
  5. To prepare the pancakes, follow the next set of directions working in batches, for a total of eight pancakes. Bring a large pan sprayed with butter-flavored nonstick spray to medium-high heat on the stove. Spoon batter into the pan to form pancakes about 4 inches in diameter, and cook for 5 minutes on each side, or until lightly browned. While still in the pan, top each cake with 2 tablespoons cheese, and then cover the pan with a lid. After a minute or so, once cheese has melted, remove cakes from the pan and set aside.
  6. Bring a clean pan sprayed with butter-flavored nonstick spray to medium heat on the stove. Cook and scramble remaining 2 cups egg substitute until solid bits form.
  7. To serve, evenly distribute the scrambled egg substitute and crumbled bacon among the eight cheese-covered pancakes. If you like, top with salsa, sour cream, and/or scallions.
  8. ENJOY! (You deserve it!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 893.3 Kcal (3740 kJ)
Calories from fat 236.26 Kcal
% Daily Value*
Total Fat 26.25g 40%
Cholesterol 864.24mg 288%
Sodium 1845.22mg 77%
Potassium 1804.72mg 38%
Total Carbs 58.85g 20%
Sugars 39.98g 160%
Dietary Fiber 3.71g 15%
Protein 101.06g 202%
Vitamin C 72.1mg 120%
Iron 5mg 28%
Calcium 816mg 82%
Amount Per 100 g
Calories 198.96 Kcal (833 kJ)
Calories from fat 52.62 Kcal
% Daily Value*
Total Fat 5.85g 40%
Cholesterol 192.48mg 288%
Sodium 410.97mg 77%
Potassium 401.95mg 38%
Total Carbs 13.11g 20%
Sugars 8.91g 160%
Dietary Fiber 0.83g 15%
Protein 22.51g 202%
Vitamin C 16.1mg 120%
Iron 1.1mg 28%
Calcium 181.7mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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