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Eggs Benedict and corn muffins

Eggs Benedict and corn muffins
4.5 2 评分
准备工作 20 分钟
总数 1小时 15 分钟
4 portions
马上体验

食材

  • 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

难易度

初级

营养价值 每 1 portion

钠 459.6 mg
蛋白质 31.5 g
热量 3391.7 kJ / 810.6 kcal
脂肪 59.2 g
纤维 9.4 g
饱和脂肪 20.5 g
碳水化合物 46.3 g

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A taste of Gwinganna 11 道食谱
澳大利亚和新西兰

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