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INGREDIENTS
- 1 kg cauliflower
- pepper
- salt
- 130 g peeled onion
- 10 eggs
- 30 g butter
- 200 ml cream, min. 31%
- 1 tablespoon chopped fresh chives
INSTRUCTIONS
- 1Divide the cauliflower into smaller florets and cook them in salted boiling water until tender (do not cook the stem, use it for vegetable broth, for example). Let the cooked cauliflower cool and cut it into small pieces.
- 2Finely chop the onion. Crack the eggs into a bowl, whisk them with cream using a fork, season with salt and freshly ground pepper.
- 3In a pan over medium heat, melt the butter, add the onion and sauté it, stirring frequently, until softened. Add the cauliflower, pour in the eggs, reduce the heat to one-third and stir constantly until the eggs set.
- 4Serve with boiled potatoes sprinkled with fresh chives or with parsley potatoes.
Tip
The water for the cauliflower should be well salted – salt enhances the flavor of the cauliflower. Use 1 tablespoon of salt for 2 liters of water. Eggs cook quickly, do not stir them in the pan for too long, so you don't dry them out.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.