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
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