Tuesday, April 3, 2012

Poached Eggs on Cauliflower Bed

It's a low carb breakfast - just vegetables and eggs. Served with a toasted piece of rye bread it reaches that Perfect Breakfast status that I'm looking for. Bread also functions as an edible tool for working with runny egg yolk - yummmmm. Inspired by Egg Benedict, I have made this lighter version of poached eggs with sauce on top. It's mayonnaise based sauce which can be spiked in a different ways or left alone just diluted to the right consistency with boiling water (or tap water if you will!).

Poached Eggs on Cauliflower Bed

For a single serving:

2 cups of cauliflower cut in small floretts
2 eggs
1 or 2 scallions
olive oil
1 tbs mayonnaise
1 tbs finely chopped marinated red pepper (optional)
pinch of smoked paprika (optional)

- In a pan with olive oil, on a medium heat, cook cauliflower for 3-4 minutes until slightly tender. Add scallion and cook for one more minute. Set aside.

- While cauliflower cooks, make a sauce: dilute mayonnaise with boiling water until runny but still slightly thick. Add chopped marinated pepper or any other spices or herbs of your choice.

- In a pan, bring 2 quarts of water to a boil, add a pinch of salt. Turn heat down until water simmers. Crack the egg into small cup and then slide egg from a cup into simmering water. Do the same with another egg. Let eggs cook in water until whites are cooked through (poke them lightly with a spoon to check).

- Transfer cauliflower to a plate. With a slotted spoon, remove eggs from the water, rest spoon with an egg for couple seconds on a paper towel to get rid of extra moisture and place eggs on a top of cauliflower (it's cauliflower bed!). Top with sauce (warm sauce up in a microwave if it cooled down). Sprinkle with paprika.

- Enjoy breaking into egg yolk and mocking every piece of food around (rye bread!) into this lush yellowness!

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