Skip to main content

Sunday's Benedict Breakfast (the cheat’s version)


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 9am 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!

xox


Comments

Popular posts from this blog

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!



Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…

Irresistible Rocky Road

This is a lovely no bake treat you can make with your kids in no time. It’s great for the holidays and the kids ask to make them for parties, especially. And the best part is… you can choose which ingredients suit your taste and diet preference. We opted for blueberries over those awfully sweet, and artificially red, glazed cherries usually found in traditional Rocky Road. Blueberries, are softly sweet and slightly sour. These mini marshmallows are not sugar-free but I allow them in small quantities. You can omit them (or even make your own sugar free marshmallows?) but I find their soft texture adds a lovely chewiness to the bite. My four year old complained, saying the nuts were a bit too hard for him to chew, so together, we made a separate batch with just blueberries and marshmallows, and these were still lovely, but trust me, if your dentures can handle the crunch, the salted nuts and sesame seeds help cut through the sweetness and enhance the chocolatey flavour to the max! I keep a st…