for 4 person

Eggs

4	fresh egg
	water, boiling

Mushrooms

1 tbsp	olive oil
3	spring onions incl. green parts, cut into rings
2	garlic clove, pressed
250 g	mixed mushrooms (e.g. morels, button mushrooms), quartered
½ tsp	salt
a little	pepper
150 g	baby spinach

Cauliflower rice

1	cauliflower (approx. 600 g), cut into florets
2 tbsp	olive oil
½ tsp	salt
a little	pepper
50 g	almond, coarsely chopped
a little	sea salt

How it's done

Eggs

Soft-boil the eggs in boiling water for approx. 6 mins. Rinse the eggs briefly in cold water, allow to cool slightly, set aside.

Mushrooms

Heat the oil in a non-stick frying pan. Briefly sauté the spring onions and garlic, add the mushrooms, season, cook for approx. 15 mins. Add the spinach, allow to wilt. Remove the mushrooms and spinach, set aside.

Cauliflower rice

Finely chop the cauliflower. Heat the oil in the same pan. Stir fry the cauliflower for approx. 3 mins., season. Return the mushrooms and spinach to the pan, heat through and plate up. Scatter the almonds over the top, peel the eggs and cut in half, place on top, season with salt.

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