Egg In A Jar with Cauliflower Mash, and the 31 Day Meal Plan
Mother's Day Brunch should be a no-brainer to keep low carb!
Let’s do a wee bit of housekeeping first…
I have so many free recipes, interviews, cooking videos, shopping lists, etc spread out around my Substack (where you are now), my website (also a full recipe index here), YouTube channel, Instagram, Facebook group, blah blah blah…
It’s information overload!
We’ve got a lot of new peeps these days, and peeps who have been around but might not know about my beloved 31 Days of Eat Happy meal plan (and other goodies).
Go here to sign up for this bundle of joy, if you haven’t already.
When you sign up, it will automatically open another browser window for you to download the bundle. It will also email you the same download link (please check spam as the cyber sensors have been out of control lately).
If you are recommitting to your low carb journey, PLEASE read the whole thing thoroughly plus the NSNG® starter checklist and use it to its fullest to help you stay the course!
Remember, low carb is super uncomfortable for about 2 weeks, and then you get a rhythm with it. These next two weeks are a perfect time of year to recommit to yourself and your goals.
Now on to Mother’s Day…let’s make Egg in A Jar with Cauliflower Mash!
I love not just the taste of this recipe, but the presentation. It is literally the cutest thing. Tie a little ribbon around the jars to be extra fancy and make mom (or yourself) feel special.
Mothers do a lot for us, so the least we can do is poach an egg and plop it into a cute jar with cauliflower mash, right?
I made a video to help show the process. And what’s even better is that once you dial in the Cauliflower Mash, you can make that to go along side pretty much anything, and people will think you’re a genius (including spouses, partners, and children). It’s really easy, trust me!
I don’t know why I’m pretending to drink marinara in the above thumbnail, as there is no marinara in this recipe.
Printable versions of Egg in A Jar and Cauliflower Mash live here.
Enjoy, and Happy Mother’s Day to those of you who are mothers or who mother those around you. Thank you for your service.
CAULIFLOWER MASH
Yields 1 1/2 cups
INGREDIENTS
2 16-ounce bags cauliflower rice or cauliflower pearls
2 tablespoons salted butter (or dairy free butter)
2 tablespoons heavy cream (or coconut cream for dairy free)
2 tablespoons sour cream or cream fraiche (or non dairy yogurt)
1/2 teaspoon garlic powder
Salt and pepper
1/4 cup grated gruyère,manchego, gouda, or cheddar cheese (or dairy free cheese)
INSTRUCTIONS
Snip and discard one corner of each of the bags of cauliflower rice. Microwave both bags standing up for 5 minutes. Cauliflower will be steaming hot in the bags, so be careful. Lay a clean dry kitchen towel out on the counter. Pour cauliflower out of bags evenly onto the towel. Roll up cauliflower and press the excess water out. Let sit for 5-10 minutes to to cool while prepping pancetta and eggs for Egg In A Jar.
When ready, using a Vitamix or food processor, carefully pour in cauliflower pieces. Then add butter, cream, sour cream, garlic powder, and season with salt and pepper. Pulsing the Vitamix or food processor, mash the cauliflower into a firm purée. In the Vitamix, you will need to use the tamper to mash down the contents towards the blades. Open the lid and taste the mash, add grated cheese, close the lid and pulse a few more times to blend in the cheese. Add salt and pepper to taste one additional time, if needed. Cauliflower Mash is now ready to serve.
EGG IN A JAR WITH CAULIFLOWER MASH
(serves 6)
INGREDIENTS
1/2 cup cubed pancetta, or 6-8 slices bacon
1 tablespoon white vinegar
6 eggs
Cauliflower Mash (recipe above)
6 1/2 tablespoons crème fraîche or sour cream, for garnish (or non-dairy yogurt)
1 tablespoon minced chives, for garnish
INSTRUCTIONS
Prepare pancetta or bacon: cook until crispy using your preferred cooking method, whether on a sauté pan until done through and crispy or in a preheated 400 degree oven until done through and crispy. Let drain on a paper towel and set aside. If using bacon, crumble slices into bits.
Bring a sauce pan 3/4 full with water to boil on medium high heat. Add vinegar. Gently crack each egg one by one into the boiling water and let poach until desired doneness, about 3 minutes average. Carefully remove each egg from the boiling water and let drain on a paper towel while preparing the jars.
Using six small mason jars or ramekins, scoop each one halfway full with Cauliflower Mash. Sprinkle some pancetta pieces, then top with remaining Cauliflower Mash, leaving a divot for a poached egg. Top each jar with a poached egg, garnish each with a 1/2 tablespoon of crème fraîche, and sprinkle minced chives on top. Serve immediately.