Instructions

1. Cook the cauliflower

Cut into florets and boil until very soft.

Drain well.

2. Make the purée

Blend cauliflower with butter and cream until smooth.

Season with salt and white pepper.

Stir in Parmesan.

3. Cook the eggs

Soft boil (6–6.5 minutes).

Peel carefully.

4. Plate

Spoon warm purée into bowls.

Place soft egg on top.

5. Finish (key step)

Drizzle lightly with white truffle oil.

Add chopped chives.