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
Find similar recipes
Select any label to use it as a search filter.
- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- raw cashews
- 6.7 oz
- hot water
- hot water
- coconut oil
- 1.2 oz
- chia seeds
- 0.9 oz
- pumpkin flesh
- 4.4 oz
- sun-dried tomatoes
- 4
- water
- 2.1 oz
- fresh English spinach
- 7.1 oz
- fresh long red chilli
- 0.8
- zucchini
- 4.2 oz
- spring onion/green onion
- 0.5
- fresh flat-leaf parsley
- 2 sprigs
- egg
- 1
- polenta
- 3.9 oz
- almond meal
- 2.8 oz
- tapioca starch
- 0.5 oz
- gluten free baking powder
- 0.1 tsp
- sea salt
- 0.3 tsp
- rice milk
- 6.3 oz
- eggs
- 8
- water
- 3.7 lb
- white vinegar
- 1.8 oz
- lemon
- 0.5
- rice milk
- 7.1 oz
- ground turmeric
- 0.8 tbsp
- Dijon mustard
- 1 tsp
- white wine vinegar
- 1 tsp
- coconut oil
- 0.7 oz
- 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
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗