John Myers
Contents
show
Cauliflower with Lemon Egg Sauce
The perfect cauliflower with lemon egg sauce recipe with a picture and simple step-by-step instructions.
Garnish:
- 3 liter Water
- 1 tbsp Salt
- 1 pinch Sugar
- 1 Freshly squeezed lemon juice
- 3 piece Eggs free range Gr. M.
- 2 piece Chicken egg yolk fresh
- 80 g Butter
- 1 bunch Parsley smooth fresh, chopped
- Black pepper from the mill
- Sea salt from the mill
- 1 piece Meat sausage simple / city sausage simple
- Margarine
- We first remove the outer leaves from the cabbage and cut into the stalk several times.
- In a large saucepan we now fill about 3 liters of water and add a tablespoon of salt and 1 teaspoon of lemon juice.
- Bring the water to a boil and add the cauliflower and cook.
- Pierce the eggs at the bottom and boil hard. I have my egg boiler. If you don’t have one or prefer to cook in water, you can boil the eggs in cauliflower water for about 8 minutes.
- Remove the eggs after 8 minutes, put them off and peel them.
- Remove the cauliflower after the cooking time and let it drain, keep warm.
- Dice the eggs.
- Melt the butter in a saucepan. Gently heat the egg cubes, chopped parsley and 3 tablespoons of lemon juice, do not boil. Whisk the egg yolk and add to it.
- Season the sauce with salt and pepper and pour over the hot cauliflower.
Supplement with us:
- Remove the skin from the meat sausage and cut into slices (approx. 5 mm thick).
- Heat some margarine or clarified butter in a pan and place the sausage slices in it. Fry lightly on both sides. Not too hot, otherwise they will be dry.
- For big eaters, my potato purée tastes different too: mashed or crushed potatoes
- Bon appetit !!!
Facebook Comments