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Cauliflower Veloute, Parma Ham and Egg

Print Recipe
Course Appetizer
Cuisine British
Servings 4 people

Equipment

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender / Liquidiser
  • 1 Wide mouth Funnel For transferring mix into blender

Ingredients
  

  • 1 large cauliflower
  • 200 g Unsalted Butter
  • 300 ml Double Cream
  • 1 pinch freshly grated nutmeg (optional)
  • 4 slices Parma Ham
  • 4 Medium Eggs

Instructions
 

Make the veloute

  • Melt the 200g of butter in a large frying pan
  • Chop the 1 cauliflower into small florets and add to the pan
  • Cook the buttery cauliflower mix for 5-10 minutes until golden but not brown
  • In the meantime, boil some water for the poached eggs
  • Add the 500ml of cream to the cauliflower and simmer for 10-15 minutes (until cauliflower is soft)
  • Add 100ml water to the pan
  • Add pinch of grated nutmeg, salt & pepper to the pan and Stir well
  • Add the mix to the blender and blend up until it's smooth

Cook the egg

  • Add 4 eggs to the boiling water and boil until cooked to your liking (approx 6 mins for soft yolk)
  • Take the egg out with a slotted spoon and wrap a slice of parma ham round each one

Bring together

  • Pour the veloute into a bowl and carefully place the egg and parma ham on top in the centre
  • Sprinkle with a dash of cayenne pepper
Keyword cauliflower, veloute