Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Also required
Thermomix® Blade Cover
Eggs Benedict and corn muffins
Prep. 20 min
Total 1 h 15 min
4 portions
Ingredients
-
raw cashews190 g
-
hot water to soak
Muffins
-
coconut oil plus extra to grease35 g
-
chia seeds25 g
-
pumpkin flesh cut into pieces (1 cm)125 g
-
sun-dried tomatoes4
-
water60 g
-
fresh English spinach200 g
-
fresh long red chilli cut into pieces¾
-
zucchini grated120 g
-
spring onion/green onion trimmed, cut into pieces½
-
fresh flat-leaf parsley leaves only2 sprigs
-
egg1
-
polenta110 g
-
almond meal80 g
-
tapioca starch15 g
-
gluten free baking powder⅛ tsp
-
sea salt¼ tsp
-
rice milk180 g
Poached eggs
-
eggs8
-
water1700 g
-
white vinegar50 g
Cashew hollandaise
-
lemon zested, no white pith and juiced½
-
rice milk200 g
-
ground turmeric¾ tbsp
-
Dijon mustard1 tsp
-
white wine vinegar1 tsp
-
coconut oil20 g
-
ground smoked paprika to serve
Nutrition per 1 portion
Calories
810.6 kcal /
3391.7 kJ
Protein
31.5 g
Fat
59.2 g
Carbohydrates
46.3 g
Fibre
9.4 g
Saturated Fat
20.5 g
Sodium
459.6 mg
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Australia and New Zealand
