Lazy Sunday Mornings: Eggs Benedict
Photos: This Brit
Sunday mornings are an absolute dream, waking up to the sun with no alarm, nothing planned for the day apart from a gym session and a bit of home maintenance. What better way to start the morning than with a classic like Eggs Benedict? I’m not the biggest fan of hollandaise sauce and at the moment I’m trying to eat a cleaner, more balanced diet, so the traditional style Eggs Benedict isn’t really going to quite fit with what I want to do. This is why I was really excited by my recent purchase of “A Modern Way to Eat” by Anna Jones. Her wonderful book is filled with lovely ideas on how to cook healthy, rich and nutritious food as well as teaching you about how to build your own recipes.
In her book, she has introduced an amazing recipe for the ultimate Eggs Benedict. I’ve added a twist or two of my own to create the ultimate lazy Sunday morning breakfast to start your day off right.
What you’ll need:
1 large sweet potato
handful of leafy greens
handful of mushrooms
1 red onion
small handful of cashews
small bunch of tarragon
salt and pepper
What to do:
Preheat the oven to 220 degrees centigrade. Soak your cashew nuts overnight, or if you haven’t had time, 30 minutes will do.
Cut the sweet potato into thin circles and place them on a lined baking tray, lightly brush with oil and add salt and pepper to season. Place in oven and cook for 20 minutes, or until the sweet potato is soft on the inside and crispy at the edges.
On a medium heat, lightly fry your mushrooms. Wilt your leafy greens and place to one side. Then lightly fry your onions with a small amount of oil on a medium heat until they soft and starting to turn brown, then place these to one side.
Drain your cashew nuts and blitz them until they’re broken up into fine pieces, then add the avocado, tarragon leaves and lime juice and blend until smooth.
Poach your eggs, and stack all of the ingredients onto the plate.