Cauliflower Hash Brown Egg Cups

By Cafe Delites · 45 min

Ingredients

Instructions

1. Preheat the oven to 230°C (350°F). Lightly grease a 12-hole muffin tin with oil spray or butter, wipe off the excess and set aside.
2. Pulse the cauliflower in two batches for 30–50 seconds until it forms fine rice. A few larger pieces are fine. Do not over-process.
3. Measure 3 cups (480g) of cauliflower rice into a microwave-safe bowl and microwave for about 8 minutes until soft. Or steam it over boiling water until soft. Let it cool for at least 5 minutes.
4. Squeeze out as much liquid as possible using paper towels, a tea towel or cheesecloth, until almost none comes out. Wrapping it in the cloth and squeezing over the sink works well.
5. Return the cauliflower to a dry bowl. Add the whisked egg, cheese, salt and garlic powder. Divide among the muffin holes and press firmly with your fingertips to form a nest or cup.
6. Bake for 15–20 minutes, until the cheese has melted, the cups are golden and the edges are browned. Remove from the oven and crack an egg into each cup. Season with salt and pepper, then bake a further 10–15 minutes, until the whites are set and the yolks are cooked to your liking.
7. Cool for 5 minutes. Run a knife lightly around each cup, check with a fork that it is not stuck to the base, then lift out.
8. Garnish with red chilli flakes and parsley if you like.

Summarized from Cafe Delites's video. Watch it for the details.

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