These eggs are so creamy and indulgent tasting but they’re actually full of vegetables, fibre and protein. Baked eggs without the tomato factor make for such a nice change. They’re also a great way of using up any leftover cauliflower you have around.

Seeing as I’m a little obsessed with this humble vegetable I always seem to have some lurking in my fridge and this is my new way of using it up. I’m a big fan of eggs for breakfast as well as a fan of getting vegetables into the first meal of the day. It’s the easiest way to make sure I get in a minimum of 5 servings (I usually aim for 7).

The chickpeas in this make it super filling so you don’t actually need to have any bread with it but, swiping some  flat bread or sourdough through that sauce and the egg yolk is a blissful time.

You can easily double the recipe to serve more people if need be. It’s super simple to make and just requires a quick blitz of the cauliflower in a food processor. I like to reserve some of the little florets to add on top so they crisp up a little bit and add some texture to that smooth sauce.

This is just as satisfying for breakfast, lunch or dinner.

Serves 1-2 (1 without bread)

Ingredients

4 cups cauliflower florets and stalk

pinch of salt

1/4 cup freshly grated parmesan

3 Tbs milk

2 Tbs flat leaf parsley, roughly chopped

1 tsp olive oil

1/2 cup canned chickpeas

2 eggs

Sourdough or flatbread to serve

Directions

Preheat oven to 160 degrees celsius

Place the cauliflower in a pot and cover with water. Add a pinch of salt and bring to the boil. Boil for 10 minutes or until tender. Drain, reserve 1/3 cup of florets and transfer the rest to a food processor, add the milk, 1/2 the parsley and all but 1 Tbs of the parmesan. Process until smooth.

Add the oil to a 15cm cast iron skillet or baking dish, swirl around and then pour the hot cauliflower sauce in. Add the chickpeas and stir to combine. Make a hole in the sauce and crack in the egg. Make a second hole and crack in the second egg. Break up the reserved cauliflower florets and scatter over the top along with 1/2 of the reserved parmesan.

Transfer to the oven and bake for 10-15 minutes or until eggs have just set but still have a little wobble. Serve with remaining parmesan and parsley scattered over the top and a good crack of black pepper. Bread to dunk in on the side.

HH. x