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Ingredients
1/2 cauliflower
Chorizo Cebo de Campo
75g of chorizo
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200 g of cream
1 dash of vinegar
2 fresh eggs
1 handful of pistachios
1 handful of hazelnuts
1 spring onion
Pepper and salt
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Instructions:
For the cauliflower cream:
1

Cut the 75 g of chorizo into cubes, add them to the cream and bring to a boil in a saucepan. Remove the pan from the heat and let the chorizo and cream infuse under the lid for 30 minutes.

 

 

2

Remove the leaves from the cauliflower, remove the cauliflower stem and cut the rest into florets. Bring a pot of water to a boil and add a little salt and the cauliflower florets. Cook the cauliflower for 12 to 15 minutes until it is completely cooked. Drain the cauliflower florets in a colander.

3

Place the cauliflower florets in a blender and add the cream. Blend until smooth and season with pepper (white) and salt.

For the poached egg:
1

Bring the water to a boil and add the vinegar.

2

First, break the eggs into 2 cups.

3

Stir the water with a whisk.

4

Slide in the egg and let it poach gently for 2 minutes.

5

Remove the poached egg and let it cool in cold water.

6

Repeat with the other egg.

7

Before serving, allow poached eggs to come to temperature in warm water.

8

Then drain on paper.

For the finish:
1

Coarsely chop the pistachios and hazelnuts and roast them briefly in a non-stick pan without fat.

2

Cut the 50 g of chorizo into cubes and fry them briefly over low heat in a non-stick pan without fat.

3

Cut the spring onion into diagonal rings.

4

Pour the cauliflower cream into deep bowls. Place a poached egg on top. Garnish with pistachios, hazelnuts, spring onions and sprinkle with chorizo oil. Season with ground pepper and salt.

5

The cream can be served warm or lukewarm.

Recipe made by our partner blogger @hap_en_tap