Grain+Gluten Free and Low Carb
I Love Breakfast! (I think, if you look at my list of recipes you will have already established that) And Eggs Benedict is at the very top of that list, especially when eating out. Yet, I don’t make it at home very often because it can be a bit of a pain to make hollandaise sauce from scratch at in the morning!
So I took inspiration from a sauce recipe from one of my favourite celebrity chefs, Bill Granger, and re-invented the Benedict, like this:
I’ve removed the English Muffin (I do have a pretty good grain free version though, to substitute - recipe to follow soon) and replaced with a giant brown mushroom. I simply didn’t want to have to make the muffin as well, too impatient this morning.
The warmed ham is there, although crispy bacon is equally good. And the poached egg is most definitely there - cooked to medium.
Now, the sauce is WHERE ITS AT! It’s Greek Yoghurt (double cream) with some minced garlic stirred in and warmed, ever so gently, in the oven. Whilst the drizzle is simply some good olive oil and paprika stirred together to colour the oil a beautiful burnt, smokey orange.
That’s it. Easy Pleasey.
Here we go.
Get all your ingredients prepped or cooked and ready to plate up.
Baby Spinach, a handful
1 x Giant Mushroom
1 x piece sliced cooked Ham (the type for sandwiches)
1 x Egg
2 Tbsp Greek Yoghurt + ½ tsp Garlic paste
½ Tbsp Olive Oil + ¼ tsp Smoked Paprika
Pre-heat your oven to 150 degrees C
First mix your Yoghurt and Garlic paste in a small bowl and place in warmed oven to gently heat up while you get everything else ready. I wouldn’t recommend the microwave, the yoghurt might split if heated too quickly or too hot.
Place your breakfast plate in the same oven with your ham to warm through.
Fry your giant mushroom in a knob of garlic butter, and a splosh of soya sauce.
Poach your egg (or fry, I suppose, if you don’t have a poacher) to medium.
Melt some butter in a small pan and toss in your baby spinach for a minute to wilt. Season.
Lastly, mix your oil and paprika in a small bowl, and stir.
Now for the assembly… presentation is important you know?
Get your warmed breakfast plate (and everything else) from the oven. Put aside the ham, just for a second.
Place your wilted, buttery spinach in the centre of your plate and flatten slightly.
Then place your mushroom, face up, on the spinach.
Then your warm ham on top of the mushroom so that the egg has something level to balance on.
Next is your flat bottomed poached egg.
Then spoon your warm, garlicky yoghurt over the egg.
And finally, drizzle the paprika oil over the yoghurt.
Now go! Eat! You can thank me later…
Much love, gratitude and happy nibbling!