A splash of oil
1 Tablespoon mustard
1 Tablespoon panko bread
Chopped parsley and salt
Steps to follow
Remove the green leaves from the cauliflower and broccoli, separate them into twigs, wash and drain. Cook them in boiling salted water for 12-15 minutes and drain (more or less al dente, to taste).
Scrape and cut the carrots into strips, cook them in salted water and drain. Grease a baking dish and add the cauliflower, broccoli and carrot. Cook the eggs in water for 10 minutes.
Remove the yolks and mix them with the parsley, mustard and panko bread. Sprinkle over the vegetables, drizzle them with oil and grill at 200ºC until a golden crust is left.
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