Pan-fried cauliflower with poached egg
Description
Separate the cauliflower into florets. Finely chop or press the garlic using a garlic press. Finely chop the almonds. Place all these ingredients into a large skillet with melted butter. Season with salt to taste. Fry, stirring constantly, until golden. After 5 minutes of cooking, add half a teaspoon of nutmeg to the mixture. After another 10 minutes, add 2-3 cloves. Now prepare the poached egg. Place a small pot of water on the stove and bring to a simmer. Crack the egg and gently slide it into a small bowl or cup, keeping the yolk intact. Add vinegar and salt to the simmering water. Quickly stir the water in a circular motion to create a vortex—the water should not be boiling vigorously. Into the center of this vortex, gently pour the egg. Do this close to the water's surface and carefully, otherwise the egg white will disperse into shreds. Keep the vortex spinning as intensely as possible by continuing to stir, so the egg rotates and cooks evenly. Cook for 1.5 to 2 minutes, until the egg white turns white and firm, while the yolk remains runny. Carefully remove the egg with a slotted spoon or ladle. Let excess water drain off, and trim any ragged edges of the white if necessary. Place the poached egg on top of the cooked cauliflower and enjoy while hot.