Cauliflower and Eggs Delight: A Quick, Nutritious Dinner

Boil the potatoes in a pot of salted water for about 10 minutes, until they are tender but not falling apart. Drain and set aside.

While the potatoes cook, steam the cauliflower florets until soft, about 5-7 minutes. You can use a steamer or a covered pot with a little water in the bottom.

Step 2: Sauté the Vegetables
In a large skillet, heat a bit of olive oil over medium heat.

Add the onion, carrots, and pepper. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

Add the boiled potatoes and steamed cauliflower to the pan. Season with salt and pepper, and cook for another 5 minutes, allowing the vegetables to combine and crisp slightly.

Step 3: Cook the Eggs
In a separate frying pan, heat a little olive oil and crack the eggs into the pan.

Cook the eggs to your liking—sunny side up, scrambled, or poached—whatever you prefer!

Step 4: Assemble and Garnish
Once the vegetables are cooked, transfer them to a serving platter.

Place the eggs on top of the vegetables.

Garnish with freshly chopped chives and parsley.

Serving and Storage Tips