Looking for a healthy recipe for the weekend? This is a lovely one for Eggs Benedict by Domini Kemp. And, as always, it's easy to prepare and really tasty!
INGREDIENTS (serves 4)
- 4 Portobello mushrooms (336g)
- 2 tbsp sherry vinegar (23g)
- Salt and pepper (3g)
- 2 ripe avocados, mashed (360g)
- 1 tbsp tamari (18g)
- 1 tsp sesame oil (4g)
- Few shakes of Tabasco (5g)
- Splash of white wine vinegar (2g)
- 4 eggs (228g)
- Furikake seasoning
- Preheat the oven to 180°C.
- Peel the mushrooms but leave them whole. Put them in a roasting tray, sprinkle with the sherry vinegar and season. Roast for 15–20 minutes, until they are soft and juicy.
- Mix the mashed avocados with the tamari, sesame oil and Tabasco and set aside.
- Now poach your eggs. If I was doing this in a large batch, then I would just plop them in without worrying too much about swirling the water and so on, so just get on with it. Get a frying pan and fill it with water.
- Bring it up to the boil and add the white wine vinegar, then reduce the heat so that it’s barely bubbling.
- Crack the eggs into the water, keeping the water simmering very gently.
- After 11⁄2–2 minutes, lift the eggs out of the saucepan with a slotted spoons andpat them dry with some kitchen paper.
- Top the warm mushrooms with the avocado cream, then the poached eggs, then Furikake seasoning, which is available in health food stores, good delis and Asian markets. It’s a mix of toasted sesame seeds and seaweed and is quite delicious, especially sprinkled on avocados.