SHO Shaun Hergatt's Slow Poached Egg with Cauliflower Puree

1)The night before, prep the egg  Wrapping one egg at a time, lay piece of saran wrap flat on a rimmed plate and drizzle with truffle oil.  Carefully, crack the egg onto the saran wrap, then gather all sides together and tie tightly.  Repeat with remaining eggs.  Carefully store in the refrigerator overnight.

2) Make the Soup Heat olive oil in a large rondeau over medium heat.  When hot, add the onions and garlic and immediately turn heat to low.  Sweat until translucent, about 6-8 minutes.  Once translucent, add butter and cauliflower florets.  Let braise in the butter until soft, 15 minutes, being careful not to add any color.  Once the cauliflower is tender, remove from heat, let cool slightly and then puree until smooth in a blender.  Pass through a chinois, then place back in the pot, and adjust the consistency (you want it to be very creamy) with heavy cream.  Keep warm over very low heat.

3) Poach your eggs:  Bring a pot of salted water to a boil.  Add the egg packets and turn heat down; poach for 2 minutes.  Remove, cut the plastic off.