Easy Low-Carb Snuggled Eggs

Directions

1. 1
   Peel the parsley root and cut into thin slices.
2. 2
   Heat a pot of water until it boils and place cauliflower and parsley root in to simmer until tender, approx. 15 minutes.
3. 3
   Drain well and then place in a food processor bowl, along with the cream cheese, butter, salt and pepper.Blitz 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.When 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.Put 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.Gently place the jars in the steamer. Cover and steam for 10-15 minutes until the egg is just set.
4. 4
   Serve 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.