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Cauliflower scramble


  • Heat a little oil with a good knob of butter in a large heavy-bottomed pan and cook the bacon until crispy (not dried out), regularly stirring. Then strain the bacon, reserving the liquid.
  • Return the strained liquid to the pan with the cauliflower, potatoes, a little water and quite a bit of seasonings. Mix well and cook until the vegies are almost tender and the water has evaporated.
  • Lightly beat the eggs with the cream and seasonings in a bowl. Then add to the pan and lightly scramble, pulling the curds in from the sides with a wooden spoon as they form. DON’T OVER COOK! Remove the pan from the heat, add the bacon with 2 tbsp chopped chives and gently mix until lightly set.
  • Spray the bread with oil and grill (or toast – without the oil, of course).
  • Place a piece of bread on individual plates, spoon the scrambled eggs on top of each piece, sprinkle with the remaining chives and serve with slow roasted mushrooms and/or tomatoes alongside.


  • olive oil
  • 2 good dollops butter
  • 6 streaky bacon rashers, chopped
  • ¼ large cauliflower, cut in very small florets
  • 1 cup peeled & diced waxy potatoes
  • sea salt & freshly ground pepper
  • 10 large eggs
  • 1-2 good slurps cream
  • 4-5 tbsp snipped fresh chives
  • 4-6 thick slices country-style bread
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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