Getting all slutty isn't something I normally would recommend, but these are the best kind of slut. The egg slut in fact. Originally created by chef Alvin Cailin as a food truck then with a move to bricks and mortar stores in LA and Vegas, it is a menu paying homage to the common egg, which most people love!
The original egg slut is cooked in mashed potato but we went all keto on it and I have to say we LOVED it even more. This recipe was originally intended for my new project out later this year, The Weekend Table, but we ran out of room which always happens when writing a book. So lucky Insiders get to see it first online!
Let me know what you think...should we have made room in the Brunch Chapter for this beauty? Or is it just fine right here??
Thanks to the amazing Samira for the beautiful image, which of course makes you want to dip right in and eat it...she took the pics for The Weekend Table and it couldn't be more stunning. Seriously. You are going to LOVE the book. Go order your signed copy now!
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Need
- 1 Batch Cauliflower Puree Recipe
- 4-6 eggs
- 1 Bunch chives, finely chopped
- toast 'soldiers' to serve
Do
- 1
Preheat oven to 180°C.
- 2
Fill jars/ramekins about 3/4 with Cauliflower Puree. Gently crack an egg on top.
- 3
Cook for 12-14 minutes. Time will depend on the size jar you're using. You want the egg white to still be runny as it will continue to cook out of the oven.
- 4
Garnish with chopped chives and serve with toast soldiers.
