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

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...

Tropical smoothie bowl with raspberries and hemp seeds

15min

Vegetable spring rolls

1h 10min

Pancit Palabok (rice noodles with chicken ragout and shrimp)

1h 20min

Potato pancakes

45min

Mushroom and white wine cream sauce

30min

Immune Booster

25min

Italian ricotta doughnuts with citrus curd

1h 10min

Mango and passionfruit soft serve (TM6)

5min

Smashed roasted potatoes with rosemary salt

25h 30min

Gua bao (braised pork belly in bao buns)

2h

Beauty booster smoothie

5min

Breakfast on-the-go

10min