Recipe of Cauliflower cream with chanterelles and poached egg

Join me and let's see how to make Cauliflower cream with chanterelles and poached egg

Instructions:

Step 1
• We put three spoons of oil in the bottom of the espresso pot, we can do it in a normal saucepan but this way we shorten the process. Saute the onion cut into feathers with a pinch of salt, add the peeled potato cut into medium pieces, give it a few turns.
Step 2
• Add approximately 500 milliliters of water, the ham bones and the cauliflower washed and cut into small trees.
Step 3
• Close the pot and cook for about 7-8 minutes. Open it under the tap and remove a saucepan from the broth and the ham bone.
Step 4
• Grind, add the cream, butter and pepper, stir and season with salt. If necessary, add broth from the one we had reserved.
Step 5
• To make the poached egg, place a square of well-oiled plastic wrap on a cup, add the egg, salt, pepper and thyme. Close in the form of a bundle and cook in water that we have put to boil in a saucepan for approximately 4 minutes.
Step 6
• Serve the cream, the poached egg and a portion of the mushrooms very hot with a little of their oil.