Cauliflower Mash and Eggs in a Jar (Eggslut Inspired!)

January  4, 2020
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Photo by Lily Morello for Nomtastic Foods
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

As I get older, my patience for waiting in long lines for popular brunch spots has progressively waned. But on a positive note, I've found the desire to avoid having to wait in line for some of my favorite foods can successfully be converted into efforts towards challenging myself to recreate those dishes at home. Eggslut, with locations in SoCal and Vegas, often has long lines and I don't even live in the same part of the country as one but their signature dish known as "The Slut"—a jar with coddled eggs on top of smooth potato purée—is always in my brunch-themed daydreams. —nomtasticfoods

What You'll Need
  • 12-14 cauliflower florets
  • 1/3 cup pecorino romano cheese, finely grated
  • 1/3 cup milk
  • 1-2 cloves garlic, finely minced or garlic-pressed
  • 1 tablespoon butter
  • 2 eggs
  • 2-3 teaspoons chopped chives
  • 1/2 of a baguette
  • olive oil
  • sea salt
  • coarsely ground pepper
  1. To make the crostini, slice the baguette diagonally into long, thin slices. Heat some olive oil in a pan. Toast the slices on each side to your desired toastiness. Sprinkle a little sea salt over the crostini and set aside.
  2. In a small saucepan, combine milk and garlic. Set on low heat and allow the garlic to cook and infuse into the milk. Turn off the heat when small bubbles start forming along the circumference of the surface of the milk.
  3. Bring a pot of water to a boil with a couple pinches of salt. Add the cauliflower and boil until tender, about 5–7 minutes. Strain out the cauliflower and place in a blender with the milk/garlic mixture, cheese, and butter. Blend until a smooth purée. Season with salt and pepper to taste.
  4. Gently lower the two eggs into rigorously boiling water. Immediately turn off the heat and leave the eggs in the hot water for 8 minutes. Remove and place in an ice bath to stop the cooking.
  5. Divide the cauliflower purée into two half-pint jars. Over each jar, carefully crack open a half-boiled egg and scoop the contents over the cauliflower. Top with chopped chives, sea salt, and pepper and serve with the crostini for dipping.

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