Cauliflower puree with sausage and poached eggs
- ½ pound sausage, sliced into chunks
- ½ head cauliflower, broken into florets
- 1-2 tablespoons butter, or more to taste salt to taste
- 1-2 eggs
- 1 tablespoon finely chopped parsley
Instructions:
This dish was inspired by a traditional bowl of creamy Southern grits.
- Set a small pot of water on to boil for the poached eggs.
- Sauté the sausage in a pan over medium heat until cooked through.
- While the sausage is cooking, microwave (or steam) the cauliflower until soft, then purée in blender or food processor with the butter. Add salt to taste.
- When the water comes to a very gentle boil, crack an egg in a bowl or cup then slide it carefully into the water. Let the egg cook for several minutes, until the egg white is hard and the yolk is cloudy. Scoop the poached egg out of the water with a slotted spoon.
- Mix the sausage in with the cauliflower purée. Top with a poached egg and garnish with parsley.