Easy Low-Carb Snuggled Eggs

Step 1Peel the parsley root and cut into thin slices.

Step 2 Heat a pot of water until it boils and place cauliflower and parsley root in to simmer until tender, approx. 15 minutes.

Step 3Drain well and then place in a food processor bowl, along with the cream cheese, butter, salt and pepper.

Step 4Blitz very well until a smooth puree is formed. Stop and scrape down the sides a couple of times, tasting to check for seasoning as well as texture.

Step 5When done, spoon it into your jars, (I used 120 ml/ 4 fl oz ball mason jars) until they are about ¹/₃ full. You will have some mash leftover, save it for the next day or eat it with a spoon while you work. Smooth the top of the mash.

Step 6Put a large pot, fitted with a steamer basket on to boil and once it reaches boiling point, reduce to a high simmer. Crack and egg on top of each bed of mash.

Step 7Gently place the jars in the steamer. Cover and steam for 10-15 minutes until the egg is just set.

Step 8Serve with cracked pepper and chives on top.

How long will these last? Unless you want your egg to be overcooked and hard, these aren’t really suitable for storing and re-heating. Gentle reheating in a water bath may be your best option if you need to store them.