Cheesy Cauliflower Grits with a Poached Egg

• Gluten free

• Produce

  • 1 Cauliflower
  • 1 Chives
  • 1 Garlic
  • 1 Lemon
  • 1 Onion

• Refrigerated

  • 1 Eggs

• Canned Goods

  • 1 Chicken stock

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Vinegar

• Dairy

  • 1 Butter
  • 1 Cheese
  • 1 Cream

• Beer, Wine & Liquor

  • 1 White wine

Found on epicurestable.com

Description

Ingredients

• Cauliflower
• Eggs
• Chicken stock
• Cheese (Monterey Jack, Cheddar, etc)
• Butter
• Garlic
• Onion
• White wine
• Cream
• Lemon
• Chives
• Vinegar
• Salt (to taste)
• Pepper (to taste)

Directions

• Start by sautéing your chopped onion, garlic, and cauliflower in a bit of olive oil, then transfer it to a sauce pot. Next, boil this in chicken stock and white wine until cooked, then blend in a food processor until completely smooth.
• Bring salted water to a boil and add a tablespoon or so of vinegar. When your water is boiling, give the pot a good stir (to create a vortex of sorts) and add your egg. Cook until the egg becomes opaque and can be handled with a spoon without breaking.
• When everything is ready, place your grits in the center of the plate, and place your poached egg on top. Season with salt and pepper, and garnish with chopped chives. Also pictured is leftover vichyssoise (recipe here) that was made into a sauce, but you could also make a Hollandaise sauce (or eat it without a sauce – the egg yolk should be enough).