“Eggs” Benedict

Overview

Ingredients

• 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

Methods

• 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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