Egg Sluts
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 35mins
-
- Serves
- 4
-
- Calories
- 285
This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). Getting all slutty isn’t something I normally would recommend, but these are the best kind of slut. The egg slut in fact. Originally created by chef Alvin Cailin as a food truck then with a move to bricks and mortar stores in LA and Vegas, it is a menu paying homage to the common egg, which most people love! The original egg slut is cooked in mashed potato but we went all keto on it and I have to say we LOVED it even more.
recipe updated Jan 25, 2022
Ingredients
-
- Parmesan cheese
- 50 g
-
- Cauliflower
- 350 g
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- Fresh chives
- 1 handful
-
- Bread
- as needed
-
- Egg
- 4
-
- Butter
- 40 g
-
- Garlic clove
- 2
-
- Heavy cream
- 60 g
-
- Heavy cream
- as needed
-
- Pink himalayan salt flakes
- as needed
-
- Black pepper essential oil
- as needed
Tools
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Oven
-
TM5
-
Tm5 bowl
-
Jar
Step preview
- Preheat oven to 180°C/360°F
- Place parmesan into Thermomix bowl
- Mill 10 sec/speed 10
- Remove from the bowl and set aside
- Place butter and garlic into Thermomix bowl
- Chop 3 sec/speed 5
- Saute 5 min/Varoma/speed 1/MC off
- Add florets and cream
- Cook 15 min/100°C/speed 1
- Check the cauliflower is cooked by mashing it with the back of a fork. If not fully cooked, add a few more minutes to the cooking time
- Add a splash more cream, the grated parmesan, pink salt flakes to taste and few drops of black pepper essential oil
- Blend 30 sec/speed 8
- Scrape down sides of TM5 bowl
- Blend again
- Remove puree from bowl and keep hot until ready to serve
- Fill jars/ramekins about 3/4 with Cauliflower Puree
- Gently crack one egg on top per serving
- Cook in the oven for 12-14 minutes
- Garnish with chopped chives and serve with toast soldiers