Cauliflower with Breadcrumbs and Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- Salt and pepper from the mill
- 100 g breadcrumbs, best freshly rated
- 3 large egg (s)
- 125 g butter
- 0.25 teaspoon ¼ lemon peel, untreated, grated
- Nutmeg, grated
- 2 tablespoon parsley, chopped or other herbs
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower cut into florets in plenty of salted water over medium heat for approx. 10-15 minutes until al dente.
- Hard boil the eggs, rinse in cold water and chop. Heat the butter in a wide pan and roast the breadcrumbs over medium heat until light brown, season with nutmeg, salt and the grated lemon zest.
- Put the well-drained cauliflower into the crumbly butter and carefully turn it a few times.
- To serve, best place on a warmed plate, sprinkle with the chopped eggs, pepper and chopped parsley and serve hot.
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