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Eggs Benedict and corn muffins
TM6

Eggs Benedict and corn muffins

4.0 (1 rating)

Ingredients

  • 190 g raw cashews
  • hot water, to soak

Muffins

  • 35 g coconut oil, plus extra to grease
  • 25 g chia seeds
  • 125 g pumpkin flesh, cut into pieces (1 cm)
  • 4 sun-dried tomatoes
  • 60 g water
  • 200 g fresh English spinach
  • ¾ fresh long red chilli, cut into pieces
  • 120 g zucchini, grated
  • ½ spring onion/green onion, trimmed, cut into pieces
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 1 egg
  • 110 g polenta
  • 80 g almond meal
  • 15 g tapioca starch
  • ⅛ tsp gluten free baking powder
  • ¼ tsp sea salt
  • 180 g rice milk

Poached eggs

  • 8 eggs
  • 1700 g water
  • 50 g white vinegar

Cashew hollandaise

  • ½ lemon, zested, no white pith and juiced
  • 200 g rice milk
  • ¾ tbsp ground turmeric
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 20 g coconut oil
  • ground smoked paprika, to serve

Nutrition
per 1 portion
Calories
3391.7 kJ / 810.6 kcal
Protein
31.5 g
Carbohydrates
46.3 g
Fat
59.2 g
Saturated Fat
20.5 g
Fibre
9.4 g
Sodium
459.6 mg

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