Egg topped cauliflower

Yield: 3 servings

Measure Ingredient
1 medium Cauliflower (1 1/4 lb.)
4 cups Water
1 teaspoon Salt
3 tablespoons Butter
1 Egg, hard cooked, chopped
1 teaspoon Parsley, minced

Trim cauliflower of large outer leaves, leaving small tender leaves.

Cut deep cross in center of stalk. Bring salt and water to boil in 4 quart saucepan. Add cauliflower, stalk down. Simmer uncovered 2 minutes, then cover and simmer until crisp tender, about 10 to 12 minutes. Lift to colander to drain well. Put in heated serving dish. Pour hot butter over and sprinkle with egg and parsley.

Randy Rigg

Submitted By RANDY RIGG On 12-11-95

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