Home > Tasty Recipes > Salmon and Avocado Eggs Benedict with Cauliflower Rosti and Yoghurt Hollandaise

for 4 persons Ingredients

  • 1 tbsp white wine vinegar, plus extra for poaching
  • 2 egg yolks (keep the whites)
  • 50g Flora regular, melted
  • 1 tsp lemon juice
  • 100g plain yoghurt
  • Salt and pepper, to taste
  • 4 large eggs, at room temperature
  • 300g cauliflower florets, finely chopped 2 egg whites
  • 1 whole egg
  • 2 tbsp cornstarch
  • 1 spring onion, finely chopped
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper, to taste
  • Flora oil, for frying
  • 125g smoked salmon ribbons
  • 1 ripe avocado, peeled and thinly sliced

Preparation (for 4 portions)

for salmon and avocado eggs benedict with cauliflower rosti and yoghurt hollandaise

  1. For the yoghurt hollandaise, combine the vinegar and egg yolks in a food processor, very slowly adding the hot, melted Flora bit by bit. Add lemon juice, yoghurt and season with salt and pepper. Transfer to a bowl, cover the surface with cling wrap and set aside.
  2. Make the cauliflower rosti by mixing the finely chopped cauliflower, egg whites, cornstarch, spring onion, garlic and seasoning. Heat the oil in a pan and drop ½ cup of the cauliflower mixture into the pan, pressing it down to form a patty.
  3. Fry on one side until golden, about 4-5 minutes then flip and cook on the other side. Drain on paper towel.
  4. To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt and 1 tbsp vinegar. Bring to a boil, and then reduce to a medium-low heat. Stir the water until a whirlpool forms. Break the egg into a saucer, and then slide into the water.
  5. Cook, without stirring for 3-4 minutes for a soft yolk, depending on desired consistency.
  6. Remove with a slotted spoon and place on a plate. Repeat with the remaining eggs.
  7. Serve the rosti topped with smoked salmon ribbons, avocado slices, a poached egg and the yoghurt hollandaise.
  8. TIP: Making the hollandaise with Flora regular means it will never split, thanks to the natural emulsifiers in the seed oils.

Tip: Making the hollandaise with Flora regular means it will never split, thanks to the natural emulsifiers in the seed oils.

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