Cauliflower Scrambled Eggs

Serves 2


4 eggs, separated into 4 whites and 2 yolks

2 tbsp low fat soured cream

2 tbsp Parmesan, grated

1/4 tsp salt

1 tsp butter

1-2 garlic cloves, crushed (optional)

Freshly ground black pepper

1 tbsp finely chopped fresh herbs (basil, parsley and chives are nice)

1 quantity of Cauliflower mash

Cauliflower Mash

1 cauliflower, broken into florets

75ml milk substitute or light coconut milk

1 scallion, finely chopped

1 tbsp low fat cream cheese

1 tsp dried parsley

1 tsp garlic powder

1 tsp wholegrain mustard

Salt and freshly ground pepper

How to prepare:

Cauliflower Mash

  1. Cook the cauliflower in a steamer until tender.
  2. Drain and place in a large bowl along with the milk substitute.
  3. Mash well and stir in the rest of the ingredients.
  4. Season to taste and serve.

Cauliflower Scrambled Eggs

  1. Use a whisk to lightly beat the 4 eggs, 2 egg yolks, soured cream, Cauliflower mash, Parmesan and salt in a large bowl.
  2. Melt the butter in a large heavy saucepan and pour in the egg mixture.
  3. Cook on a low heat for 3-4 minutes, stirring frequently, until the eggs are scrambled but still nice and moist.
  4. Stir in the garlic, season and remove from the heat.
  5. Spoon the eggs onto two warmed serving plates and garnish with the chopped herbs.

Approximately 310 Kcal , 7.7g Fibre and 28.5g Protein per serving


Calories per serving