1. In a large saucepan, heat 1 tablespoon of olive oil until medium hot. Sauté onion for 3-4 minutes or until soft and translucent.
2. Add cauliflower, garlic and stock and bring to boil. Turn the heat down and cook covered for 8-10 minutes. In the meantime, pan fry the bacon pieces until crisp.
3. At an 8 minute mark, break one ( or 2 if you like eggs) whole egg into a smaller saucepan or a metallic mixing bowl that will fit over the larger cooking saucepan. I used a smaller saucepan that I could hold over the steam from the cooking cauliflower soup. While holding the smaller saucepan close to the steam but not touching the simmering liquid, continuously whisk the egg for about 3 minutes until it gets frothy and smooth. It will look almost like a thickened yellowish cream. Set aside.
4. Transfer cauliflower soup contents into a blender or food processor to puree until smooth. You can use a hand held puree blender as well. Add black pepper, process mixture until smooth. Then while the blender is still on, pour in the egg cream. Stop once everything is incorporated. Add salt to taste.
Serve with fresh herbs like chives, parsley or basil and crispy bacon sprinkled on top.