….because anything is better with a runny egg on top.
Instead of pairing veggies with a fatty hollaindase sauce with over 250 calories per 1/4th of a cup, consider using just a plain old runny egg with some S&P. The runny egg is finding its way into some of my favorite meals, inside my kitchen and in restaurants all over NYC.
Lately, a lot of my inspiration has been coming from a plethora of meals at ABC Kitchen. A local foodie’s dream come true. You can’t keep me away from the place. When not eating there, I find myself craving their concoctions. In honor of their roasted cauliflower dish, paired with an egg, I bring you this dill-roasted cauliflower steak.
1 head cauliflower, sliced into 4 planks
1/3 cup fresh chopped dill
1 tsp each; garlic powder, paprika
a few shakes cayenne pepper
Salt & Pepper, to taste
Preheat oven to 375.
In a small bowl mix together olive oil, fresh dill, cayenne pepper, garlic powder, and paprika. Using your hands (or a brush if you don’t like the hands-on cooking thing) rub the spice mixture onto both sides of the cauliflower. **Another option, you can season the steaks separately by sprinkling spices on each side and drizzling olive oil.
Place the steaks on a greased baking sheet, sprinkle some salt and pepper and roast for about 20 minutes- turning the steaks over about 13 minutes in.
When the steaks are finishing up, prepare the eggs to go on top. One at a time. Cooking spray a pan, heat it on high, once the pan is hot crack an egg straight onto the pan, pour a few tablespoons of water next to the egg and cover the pot. This helps cook the egg white while the yolk takes longer to cook through. Now if you like your eggs over-easy it should take about two minutes for the egg to be done. Uncover, place the egg on top of the cauliflower steak, season with salt and pepper (grate some fresh parmesan too if you’re feeling crazy). Serves 4. Enjoy!