Romanesco Egg Drop Curry

Ingredients

Instructions

1. 1

   Steam romanesco florets for 8 minutes until tender-crisp.

2. 2

   In a pan, whisk cream, curry powder, and flour over medium heat until thickened.

3. 3

   Add 50ml water to adjust consistency if needed.

4. 4

   Gently crack the eggs directly into the simmering sauce.

5. 5

   Cover the pan and cook for 5-6 minutes at low heat until egg whites are set but yolks remain soft.

6. 6

   Fold in the steamed romanesco gently to coat with the sauce.

7. 7

   Serve warm.