Clean and wash the cauliflower and divide it into small florets. Cook in 3/4 litres of boiling water for about 8 minutes. Then drain. Keep the stock. Meanwhile cook the eggs for about 10 minutes.
Clean and wash the sugar snap peas. Blanch in boiling salted water for about 4 minutes, drain. Rinse the corn well, also drain. Quench eggs cold, peel and cut into eighths. Cut bacon into small pieces.
In a saucepan, leave it crispy and put it aside. Heat cauliflower stock and cream in bacon fat. Stir in sauce powder and simmer for about 1 minute. Warm up the cauliflower, mangetouts, corn and eggs in it.
Season to taste with salt, pepper and nutmeg. Sprinkle with bacon and thyme and serve.