The starting point of this recipe was Salt & Fat's cauliflower puree, which I wanted to sub for the oatmeal in last winter's Oatmeal with Poached Eggs. Pro: half a pound of vegetable for breakfast, what. Con: Kind of a lot of butter, I halved his amount in my version and now it's not too bad. Probably a wash and honestly you know how some sushi is marked CHALLENGING, this might be an acquired taste like that. Though I like it a lot.
two bags of frozen cauliflower
2 cups almond milk
4 tbsp butter
Put cauliflower, almond milk, and butter in a large saucepan, bring to a simmer over high heat, and then simmer over low heat for 25 minutes. Puree in the pan with a stick blender.
This makes four servings of puree, I ladle out three containers for later and put them in the refrigerator.
To serve
two eggs
The first bowl is hands down the best, crack the eggs right into the last quarter of the puree in the pan and blend it all together with the stick blender. The residual heat and the blender make a perfectly thick avgolemono-like egg porridge, I guess. Salt and pepper to taste.
To eat later, at home, I reheat the puree in the microwave and serve with fried eggs on top. Also very good.
It's trickiest at work using the microwave, I originally wanted to poach my eggs but couldn't get them poach as nicely as they did with the oatmeal. Which is how I ended up with this eggs in puree execution, actually. But anyway, I reheat the puree in the microwave for 3-4 minutes on high, then put the eggs in the puree in a bowl and microwave them together for another 90 seconds on high, and then whisk it all together with a fork. Which is not as perfect as with the stick blender, but still good.
