Eggs Benedict and corn muffins

Eggs Benedict and corn muffins

4.5 2 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of Gwinganna 11 Recipes
Australia and New Zealand

You might also like...

Show all

Smoky chipotle beans

30 min

Plum brioche buns

2 h 30 min

Coconut quinoa with sticky mango

30 min

Hemp and matcha overnight oats

6 h 5 min

Pear berry cereal

10 min

Poached Eggs

15 min

Breakfast pots with chilli butter toast

40 min

Caprese omelette

30 min

Vegan porridge with fruits and cinnamon

15 min

Egg and bacon breakfast baguettes

25 min

Protein packed fluffy banana pancakes

30 min

Power green smoothie

5 min

Show all