Eggs benedict



2-4 organic free-range eggs

2 slices of bread

100g baby spinach leaves, wilted

1 ripe avocado, sliced

10 cherry tomatoes

1 pinch freshly cracked pepper and Peruvian Pink Salt, to taste

1 tbsp Power Super Foods Nori Flakes, to serve

Pumpkin hollandaise sauce

1 egg yolk

100g pumpkin

2 tbsp coconut oil, melted

1 tbsp lemon juice

1 tsp filtered water

Pinch Peruvian Pink Salt and freshly cracked pepper



  • Firstly, prepare pumpkin hollandaise sauce by boiling pumpkin for approximately 10 minutes or until softened.

  • In a heat proof bowl, whisk egg yolk with lemon juice, water and mashed pumpkin.

  • Place heat proof bowl in boiling water and stir constantly. Slowly add coconut oil and continue to stir for approximately 7 minutes or until the sauce starts to thicken.

  • Remove from heat, cover and set aside.

  • Poach eggs using an egg poacher for 3-5 minutes.

  • Arrange remaining ingredients (wilted spinach, sliced avocado, tomato) on toasted bread and top with poached egg(s).

  • Serve with hollandaise sauce, freshly cracked pepper, Peruvian Pink Salt and a sprinkle of Power Super Foods Nori Flakes.

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