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Recipe of Cauliflower cream with chanterelles and poached egg
To snack on hot breads I want something divine to spread, I come to teach you how to prepare an exquisite Cauliflower Cream with chanterelles and poached egg.
Don't miss out on a really cold lemonade.
Recipe Summary
Cooking
30 min
Servings
3
Difficulty
Easy
Ingredients
Instructions
1
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.
2
Step 2
Add approximately 500 milliliters of water, the ham bones and the cauliflower washed and cut into small trees.
3
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.
4
Step 4
Grind, add the cream, butter and pepper, stir and season with salt. If necessary, add broth from the one we had reserved.
5
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.
6
Step 6
Serve the cream, the poached egg and a portion of the mushrooms very hot with a little of their oil.
Tips for this recipe
Here are some useful tips to perfectly prepare Cauliflower cream with chanterelles and poached egg and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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