“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
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Step 1, Egg Whites
For egg whites, marinate the coconut meat in water with black salt overnight.
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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.
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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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