Eggs Benedict and corn muffins

Eggs Benedict and corn muffins

4.8 4 ratings

Prep. 20 min

Total 1 h 15 min

4 portions

Ingredients

raw cashews
190 g
hot water to soak

Muffins

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

Poached eggs

eggs
8
water
1700 g
white vinegar
50 g

Cashew hollandaise

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

Difficulty

easy

Nutrition per 1 portion

Sodium 459.6 mg

Protein 31.5 g

Calories 3391.7 kJ / 810.6 kcal

Fat 59.2 g

Fibre 9.4 g

Saturated Fat 20.5 g

Carbohydrates 46.3 g

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