Egg Topped Cauliflower Recipe

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Egg Topped Cauliflower Ingredients

1 medium cauliflower (1 1/4 lb.)
4 cup water
1 tsp salt
3 tbsp butter
1 egg, hard cooked, chopped
1 tsp parsley, minced

A Recipe for
Egg Topped Cauliflower

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Egg Topped Cauliflower Recipe
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This is a recipe for Egg Topped Cauliflower from the recipe cookbook of Recipes-to-go (Egg)

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Egg Topped Cauliflower

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Egg Topped Cauliflower Directions

Trim cauliflower of large outer leaves, leaving small tender leaves.
Cut deep cross in center of stalk. Bring salt and water to boil in 4
quart saucepan. Add cauliflower, stalk down. Simmer uncovered 2
minutes, then cover and simmer until crisp tender, about 10 to 12
minutes. Lift to colander to drain well. Put in heated serving dish.
Pour hot butter over and sprinkle with egg and parsley. Randy Rigg

Serves: 4

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Egg Topped Cauliflower Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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