Quinoa cakes with poached eggs



2 1/2 cups 340 g cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 tsp. cracked pepper
1/3 cup  finely chopped fresh chives
1  onion, finely chopped
1/3 cup  grated Mozzarella cheese
2 cloves garlic, finely chopped
1 cup  whole grain bread crumbs, plus more if needed
Water, if needed (Personally I dont needed the water)
 oil  to fry

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic.
 Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form patties. if are so moist ,  you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be.
Heat the oil in a large, heavy skillet over medium-low heat, if they’ll fit with some room between each, cover, and cook for 7 to 8 minutes, until the bottoms are deeply browned.

Turn up the heat if there is no browning after 8 minutes and continue to cook until the patties are browned. Carefully flip the cakes with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining cakes. I cook only I needed and freeze the remaining cakes.

Poached eggs

Poaching eggs is one of the easiest, quickest, and lowest calorie ways of