Breaded Cauliflower with Baked Potato Eggs

Preparation of breaded cauliflower

1. Divide the cauliflower into florets and place the cauliflower florets in a saucepan. Cover with milk and water, season with salt and cover and bring to the boil. Turn the temperature down to medium level and cook the cauliflower al dente for about 8 minutes. It should not be cooked too soft, otherwise it will disintegrate when breading and frying.
2. Drain the cauliflower florets into a colander, rinse with cold water, drain and allow to cool.
3. Beat the eggs with a little salt and freshly grated nutmeg and whisk. Roll the cauliflower florets in the flour first, then in beaten eggs and finally in breadcrumbs.
4. Heat plenty of clarified butter in a pan and fry the breaded florets until golden brown on all sides.

How to prepare baked potato eggs

1. Boil the potatoes in their skins until soft, take them out of the pot and cut them in half lengthways. Hollow out each potato half with a small spoon and use a fork to loosen the remaining mixture in the skin a little. Season well with salt, pepper and freshly grated nutmeg. Add the butter and slide an egg into each half and season with a little salt.
2. Bake the filled potatoes in a preheated oven at 180 degrees for about 10 minutes. Remove and garnish with freshly cut chives.

Serving

1. Arrange the breaded cauliflower florets in preheated plates, place the baked potato eggs next to them and serve with a salad or a dip of your choice.
2. I made a leek dip with it, which rounds off the taste deliciously.

Leek dip

1. I mashed the remaining potato mixture with a fork. Mix with 100 grams of natural yoghurt, 1 tablespoon of olive oil, 2 tablespoons of cream and finely chopped leek. Seasoned with freshly squeezed lemon juice and seasoned with salt and pepper.

!!!

1. The baked potato eggs can also be served with a small salad as a starter. The specified ingredients for baked potato eggs are then sufficient for 4 people.
2. ~ ❀ ~ Have fun with the preparation and bon appetite! ~ ❀ ~