Summary

Ingredients

• 1 kg cauliflower, cut into florets
• 2 egg (s), hard-boiled
• 150 g sour cream
• 50 g crème fraîche
• 4 tablespoon whipped cream
• 1 tablespoon chervil, chopped
• 1 tablespoon parsley, chopped
• salt
• 0.5 ½ lemon (s), juice it
• 3 egg (s)
• Cayenne pepper
• 100 grams flour
• 200 g breadcrumbs
• Oil, for deep-frying

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Instructions

1. Cook the cauliflower florets in boiling salted water until they are firm to the bite. Drain and let cool.
2. Peel the boiled eggs, chop them finely, mix with the sour cream, crème fraîche and 3 tablespoons of whipped cream. Stir in the herbs, season with salt and lemon juice.
3. Beat the raw eggs, whisk with salt, cayenne pepper and 1 tablespoon of cream. Turn the cauliflower florets in flour, dip in egg and breadcrumbs. Bake in portions in hot fat until golden brown and drain on kitchen paper.
4. Serve with the egg and herb sauce. Serve with French fries.