Recipe of Cauliflower cream with chanterelles and poached egg

Ingredients

• 1/2 cauliflower
• 1 potato
• 1 ham bone
• 1/2 onion
• 100 milliliters of cream
• 10 grams butter
• 3-4 chanterelles
• 1 poached egg per person
• Pepper and salt if needed
• For the poached egg
• 3 eggs
• Salt, pepper and thyme
• Virgin olive oil.

Directions

1. 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. 2

   Add approximately 500 milliliters of water, the ham bones and the cauliflower washed and cut into small trees.

3. 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. 4

   Grind, add the cream, butter and pepper, stir and season with salt. If necessary, add broth from the one we had reserved.

5. 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. 6

   Serve the cream, the poached egg and a portion of the mushrooms very hot with a little of their oil.