Poached eggs with cauliflower in mustard sauce

Ingredients for 2 servings:

• 400 g cauliflower florets
• 500 ml vegetable broth, from instant powder, strong
• 1 pinch of salt
• 25 g butter
• 25 g flour
• 300 ml water (cooking water), from the cauliflower
• 100 ml milk
• 1 tbsp mustard
• 1 tsp sugar
• 2 tbsp wine vinegar
• Salt and pepper, freshly ground
• 4 eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian, filling

Cook the cauliflower florets in around 500ml of strong vegetable stock with a pinch of salt, if desired, until al dente. Do not overcook, as the cauliflower will continue to cook a little later. Drain the cauliflower, reserving the cooking water. Heat the butter in a deep, wide frying pan or large saucepan. Sprinkle with flour and sweat the flour until light brown, stirring constantly with a whisk. Pour in around 300ml of cooking water, stirring constantly. Add the milk and let the sauce simmer for a few minutes, stirring constantly to prevent it from sticking. Add a little stock or milk, if desired. Season the sauce with mustard, sugar, vinegar, salt, and pepper to taste. Add the cauliflower florets to the sauce, leaving room for the eggs. Crack the eggs open and place them in the sauce one at a time using a ladle. Put the lid on and let it simmer on the lowest heat until the eggs are set. This should take about 10-15 minutes, depending on the size of the eggs. For those who are particularly hungry, serve with boiled potatoes.