Eggs Benedict

“Eggs” Benedict

4 Yield | 14 Ingredients | 3 Methods



  • Egg Whites: 8 large pieces of medium soft coconut meat from young coconut
  • 1/2 teaspoon black salt
  • 2 cups water
  • Egg Yolks: 1 cup cashew nuts, soaked
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 teaspoon black salt
  • 1/2 teaspoon honey
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup Irish moss paste
  • Assembly: 2 bunches spinach, roughly chopped and tossed lightly with olive oil
  • Freshly cracked black pepper to taste


  • Step 1, Egg Whites

    For egg whites, marinate the coconut meat in water with black salt overnight.

  • Step 2, Egg yolks

    For egg yolks, blend all ingredients in the blender, except for the Irish moss paste, until smooth. Add a little more water if necessary to facilitate easy blending. Add Irish moss and blend. Refrigerate for a few hours to set.

  • Step 3, assemble

    To assemble, place the spinach flatly on a plate and place the egg white on top of the spinach.
    Scoop the egg yolk with a small ice cream scoop and place on top of the egg white. Garnish with a dash of olive oil and black pepper.

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