CAULIFLOWER & PARSLIED EGG
(Serves 4-6)

2 HARDBOILED EGGS
2 T. CHOPPED PARSLEY
1/4 C. BUTTER
1/2 INNER PACKAGE OF RITZ CRACKERS-REDUCED TO CRUMBS.
1 CAULIFLOWER CUT INTO FLOWERETS.
1/2 TSP. SALT
A GRINDING OF PEPPER

 

 

 

SEIVE THE HARD BOILED EGGS AND COMBINE WITH THE PARSLEY

IN FRYING PAN MELT BUTTER AND FRY RITZ CRUMBS UNTIL GOLDEN BROWN.

STEAM THE CAULIFLOWER WITH THE SALT AND PEPPER UNTIL TENDER.

ARRANGE THE CAULIFLOWER IN A DISH, SPRINKLE WITH EGGS AND TOP WITH CRUMBS.