Cauliflower Veloute, Parma Ham and Egg
Equipment
- 1 Saucepan
- 1 Frying Pan
- 1 Blender / Liquidiser
- 1 Wide mouth Funnel For transferring mix into blender
Ingredients
- 1 large cauliflower
- 200 g Unsalted Butter
- 300 ml Double Cream
- 1 pinch freshly grated nutmeg (optional)
- 4 slices Parma Ham
- 4 Medium Eggs
Instructions
Make the veloute
- Melt the 200g of butter in a large frying pan
- Chop the 1 cauliflower into small florets and add to the pan
- Cook the buttery cauliflower mix for 5-10 minutes until golden but not brown
- In the meantime, boil some water for the poached eggs
- Add the 500ml of cream to the cauliflower and simmer for 10-15 minutes (until cauliflower is soft)
- Add 100ml water to the pan
- Add pinch of grated nutmeg, salt & pepper to the pan and Stir well
- Add the mix to the blender and blend up until it's smooth
Cook the egg
- Add 4 eggs to the boiling water and boil until cooked to your liking (approx 6 mins for soft yolk)
- Take the egg out with a slotted spoon and wrap a slice of parma ham round each one
Bring together
- Pour the veloute into a bowl and carefully place the egg and parma ham on top in the centre
- Sprinkle with a dash of cayenne pepper
