Eggs with cauliflower

6 servings

35 minutes

Eggs with cauliflower are a delicate and light dish from Jewish cuisine. Easy to prepare, it combines the softness of boiled eggs, the tender texture of cauliflower, and the rich flavor of white sauce. Jewish cuisine is known for its homey and cozy recipes, and this is no exception. The white sauce gives the dish a creamy consistency, while watercress adds a subtle, tangy note of freshness. Eggs with cauliflower can be served as a standalone dish or used as a side. It is perfect for a light lunch or dinner while maintaining a balance of flavors and nutrients. The combination of ingredients makes it harmonious and pleasant to perceive, while the simplicity of preparation allows one to enjoy its taste without unnecessary hassle.

Energy value per serving

• Calories: 98.3
• Proteins: 7g
• Fats: 3.8g
• Carbohydrates: 10.4g

Ingredients

• Chicken egg: 2 pc
• Cauliflower: 1 pc
• White sauce: 1 glass
• Watercress: 1 tbsp
• Salt: 1 tsp

Cooking steps

1. Boil the eggs hard, cool them, peel, and cut into small pieces. Prepare the white sauce and keep it warm. Divide the cabbage into florets and boil in lightly salted water until soft.

   Required ingredients:

   • Chicken egg: 2 pieces
   • White sauce: 1 glass
   • Cauliflower: 1 piece
   • Salt: 1 teaspoon

2. Place the cooked cauliflower florets and pieces of eggs on a serving dish and drizzle with white sauce.

   Required ingredients:

   • Cauliflower: 1 piece
   • Chicken egg: 2 pieces
   • White sauce: 1 glass