Eggs in the cast iron with cauliflower sauce, a delicious combination of healthy and comforting flavors. Roasted vegetables turn into a creamy sauce, perfect to accompany these baked cheese eggs. A comforting and nutrient-rich dish.
The eggs are cooked slowly in a cast iron with a creamy cauliflower sauce.
The smooth texture of the mixture contrasts with the tender egg and melted cheese on top.
It’s a comforting combination that will delight the palate of those who try it.
An exquisite dish to share on any occasion.
Eggs in the Cast Iron with Cauliflower Sauce
Ingredients
4 Eggs
4 Egg whites
Reduced-fat grated cheese
3 Garlic cloves
1 White onion
1 Small zucchini
500 grams of Cauliflower
200 milliliters of Plant-based milk
125 milliliters of Water
125 milliliters of Olive oil
1 tablespoon of White wine
¼ teaspoon of Nutmeg
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The vegetables are drizzled with olive oil and covered with aluminum foil before baking at 180°C or 350°F for one hour.
Step 2 : Then, the roasted vegetables are blended with water and milk until a smooth consistency is achieved.
Step 3 : Next, the sauce is lightly heated and wine, nutmeg, and salt are added, finally seasoning with pepper.
Step 4 : If the sauce is lumpy, it is recommended to blend it again.
Step 5 : In four ceramic containers, place a portion of the prepared sauce, followed by an egg and an egg white in each, previously seasoned with salt and pepper.
Step 6 : Finally, add the reduced-fat cheese.
Step 7 : The containers are baked in a preheated oven at 180°C for 15 minutes and then broiled at 250°C for 5 minutes.
Step 8 : Once out of the oven, let it rest for a while before serving.
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