Guilt-Free Eggs Benny

Cut Cauliflower (3 3/4 cups) into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.

Using a food processor, pulse together cooked cauliflower, Oat Flour (1/2 cup) , Large Eggs (2) , Kosher Salt (1/2 tsp) , and Ground White Pepper (1/4 tsp) until combined and cauliflower is broken down into small bits.

Stir in Parmesan Cheese (1/2 cup) , Scallions (1 bunch) , and Dried Parsley (1/2 tsp) .

Heat Olive Oil (2 Tbsp) in a non stick pan over medium heat.

To make the avocado dressing, split Avocado (1) in half and remove pit.

Scoop out flesh into the bowl of a food processor or blender. Add Fat-Free Yogurt (1/4 cup) , Olive Oil (1 Tbsp) , Lemon (1/2) , Kosher Salt (1 pinch) , and Ground White Pepper (1 pinch) . Blend until smooth. With processor running, slowly add Water (1/4 cup) until desired consistency is reached.

Using the same pan from cooking the cauliflower cakes, gently warm Deli Ham (8 oz) .

To make the eggs, fill a large shallow pan with 2 inches-3 inches of water and add White Wine Vinegar (2 Tbsp) . Heat to a simmer.

Poach Large Eggs (8) by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.