Egg Atop Cauliflower Crumble
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Ingredients
Ingredients
- ½ head of cauliflower cut into florets
- 2 Tbsp. olive oil *will be 3 Tbsp total if you use olive oil below
- salt & pepper
- 1 slice gluten-free bread
- 1 Tbsp butter or coconut or olive oil*
- 1 garlic clove chopped
- 1 Tbsp. chopped parsley
- 1 Tbsp. currants
- 4 eggs
Instructions
Directions
- Preheat oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
- Mix cauliflower florets with 1 Tbsp. olive oil, salt & pepper. Roast on upper rack until browned and tender ~25-35 min.
- Cut slice of bread into small crouton sized pieces. In a skillet heat 1 Tbsp. olive oil, add chopped garlic and sauté with croutons until browned ~5 minutes.
- Set aside in large bowl, add parsley, cauliflower, currants and toss until mixed well.
- Add ½ Tbsp. oil to large skillet and cook eggs, sunny-side up, until the white is almost set ~ 4 minutes.
- Divide cauliflower between two bowls and top each bowl with 2 eggs.
