Eggs Benedict and corn muffins

• 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