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Makes 4 to 6 servings
Preparation and cooking time: 40 minutes


4 pieces fried eggs
Salt & pepper to taste

Cauliflower Hash Brown:
2 heads cauliflower, cut into florets
1 cup shredded Cheddar cheese
2 large eggs
1 teaspoon garlic powder
1 teaspoon Salt
Pepper to taste
1 teaspoon spring onions, chopped
2 tablespoons Olive oil for pan frying

Sauteed Galunggong:
1 tablespoon Olive oil
2 pieces fried galunggong flakes
7 cloves garlic, thinly-sliced
½ cup tomatoes, diced
½ cup leeks, chopped

½ cup yoghurt
5 pieces Calamansi juice
1 tsp spring onions, chopped


  1. Cook cauliflower either by steaming, boiling or microwaving it. Once tender, rice cauliflower w/ a food processor.
  2. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (more than 1 cup of liquid).
  3. Transfer to a large mixing bowl. Add eggs, cheddar cheese, garlic powder, spring onions, salt and pepper. Stir to combine.
  4. Heat up olive oil. Drop cauli mixture into the hot pan and shape like a hash brown with your frying spatula. Press down and cook until both sides are golden brown (2-4 minutes on each side).
  5. Heat up olive oil. Saute garlic, tomatoes, leek and galunggong flakes together. Season with salt and pepper. Set aside for topping hashbrowns.
  6. Fry four sunny-side-up eggs. Season with salt and pepper. Set aside for topping.
  7. Combine all sauce ingredients together.
  8. Serve with cauliflower hash browns as the base, topped with galunggong saute and egg. Drizzle with sauce.

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