I wanted pancakes. So I made an eggcake. Yup.
It has leeks and squash in it. Boom, vegetables for breakfast. And fat. NOMS.
They look beautiful. Are they cooked? How so, boiled?
I don’t boil mine, although maybe other people do. I like to saute them in a little bit of coconut oil and whatever seasonings sound good until they’re soft enough to twirl around a fork, but still have a little bit of crunch / bite to them. Like you can see in the second picture. I’d think adding a splash of water or stock at the end would soften them up a little more if that’s the texture you’d prefer =)
Oh, I almost forgot - don’t julienne into the seeds. That’s too watery to make a good “noodle”.
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture to the pan, sprinkling with any cheese and garlic that gets let behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
This is just fucking genius.
Saving this recipe for future reference.