
设备与配件
Eggs Benedict and corn muffins
准备工作 20 分钟
总数 1小时 15 分钟
4 portions
食材
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raw cashews190 g
-
hot water to soak
Muffins
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coconut oil plus extra to grease35 g
-
chia seeds25 g
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pumpkin flesh cut into pieces (1 cm)125 g
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sun-dried tomatoes4
-
water60 g
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fresh English spinach200 g
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fresh long red chilli cut into pieces¾
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zucchini grated120 g
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spring onion/green onion trimmed, cut into pieces½
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fresh flat-leaf parsley leaves only2 sprigs
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egg1
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polenta110 g
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almond meal80 g
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tapioca starch15 g
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gluten free baking powder⅛ tsp
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sea salt¼ tsp
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rice milk180 g
Poached eggs
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eggs8
-
water1700 g
-
white vinegar50 g
Cashew hollandaise
-
lemon zested, no white pith and juiced½
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rice milk200 g
-
ground turmeric¾ tbsp
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Dijon mustard1 tsp
-
white wine vinegar1 tsp
-
coconut oil20 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
膳食纤维
9.4 g
饱和脂肪
20.5 g
碳水化合物
46.3 g