Method

In a good size saucepan add onion & butter & cook on a med heat for 5 mins or until onion is soft, then add garlic & cook for 1 extra minute stirring, then add bay leaf, thyme, water, stock cube & cauliflower, bring to a simmer & cook for 15 mins or until very tender.

While the cauliflower is cooking poach the eggs by filling a saucepan with 10cm of water, bring to a simmer, then with a spoon stir the water to form a vortex in the centre, let vortex reduce to a slight swirl, then break an egg in the centre & cook for 3 to 4 mins, then remove with a slotted spoon & place on kitchen paper, repeat with the rest of the eggs.

When cauliflower is soft blitz smooth with either a stick/hand blender or a liquidiser, then add salt, cream & pepper, re-heat in the saucepan then pour into serving bowls & garnish.