Boiled eggs in salsa verde with cauliflower and bread

Ingredients

For 1 serving

• Eggs2
• Parsleyto taste
• Capers1 teaspoon
• White wine vinegar1 teaspoon
• Bread60 g
• Cauliflower250 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, sulphites,

In season: November – March

Method

1. Bring a small pan of water to the boil, gently lower in the eggs with a spoon and cook for 9 minutes, until the yolks are firm; cool them in cold water, peel and halve them.
2. Meanwhile break the cauliflower into florets, wash them and steam for 10 minutes, until easily pierced but still holding their shape; salt them lightly.
3. Make the salsa verde: finely chop the parsley and the rinsed capers and mix them with the oil, white wine vinegar, a pinch of salt and black pepper, until thick and glossy.
4. Arrange the eggs and cauliflower on the plate, spoon over the salsa verde and serve with the bread.