Breakfast
Eggs Benedict and corn muffins
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 75 min
- Total
- 75 min
- Yield
- 4 portions
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- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- raw cashews
- 190 g
- hot water
- hot water
- coconut oil
- 35 g
- chia seeds
- 25 g
- pumpkin flesh
- 125 g
- sun-dried tomatoes
- 4
- water
- 60 g
- fresh English spinach
- 200 g
- fresh long red chilli
- 0.8
- zucchini
- 120 g
- spring onion/green onion
- 0.5
- fresh flat-leaf parsley
- 2 sprigs
- egg
- 1
- polenta
- 110 g
- almond meal
- 80 g
- tapioca starch
- 15 g
- gluten free baking powder
- 0.1 tsp
- sea salt
- 0.3 tsp
- rice milk
- 180 g
- eggs
- 8
- water
- 1.7 kg
- white vinegar
- 50 g
- lemon
- 0.5
- rice milk
- 200 g
- ground turmeric
- 0.8 tbsp
- Dijon mustard
- 1 tsp
- white wine vinegar
- 1 tsp
- coconut oil
- 20 g
- ground smoked paprika
- ground smoked paprika
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 31.5 g
- Energy
- 3,391.6 kJ
- Calories
- 810.6 kcal
- Fat
- 59.2 g
- Fibre
- 9.4 g
- Carbohydrates
- 46.3 g
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