Chinese Steamed Eggs with Coconut Aminos Mushrooms and Cauliflower Rice

Ingredients

• 6 count large eggs
• 1.5 cups warm chicken stock
• 2 tbsp coconut aminos
• 3 tbsp avocado oil
• 8 oz cremini mushrooms
• 1 tbsp fresh ginger
• 4 cloves garlic
• 4 count scallions
• 1 lb riced cauliflower
• 1 tsp rice vinegar
• 0.5 tsp salt
• 0.25 tsp white pepper
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1

   Whisk the eggs gently with the warm chicken stock, salt, and white pepper until just combined; strain through a fine mesh sieve into 3 heatproof ramekins and skim off any foam.

2. 2

   Cover each ramekin tightly with foil. Set up a steamer over simmering water and steam over the lowest heat for 14-16 minutes until the eggs are just set with a slight wobble. Rest, covered, 5 minutes.

3. 3

   Meanwhile, heat 1 tbsp avocado oil in a skillet over medium-high heat. Sear the mushrooms in a single layer, undisturbed, 3 minutes per side until browned.

4. 4

   Add remaining avocado oil, minced ginger, and minced garlic; cook 30 seconds. Add coconut aminos and rice vinegar and simmer 1-2 minutes until the mushrooms are glazed. Stir in sliced scallion whites.

5. 5

   In another skillet, sauté the riced cauliflower in 1 tbsp avocado oil over medium-high heat, 6-8 minutes, until tender and lightly toasted. Season with salt and a dash of coconut aminos.

6. 6

   To plate, spoon cauliflower rice onto each plate, unmold or set a steamed egg beside it, spoon the glazed mushrooms and pan sauce over the eggs, and finish with scallion greens and toasted pumpkin seeds.