|We consider this amount of ingredients enough for 1 serving as a breakfast and main meal and 3 servings as a side dish.|
In a saucepan add water and 1 tbsp cider vinegar and bring it to the boil.
Cider vinegar – 1 Tbsp
Meanwhile, peel and mash the avocado and then spread it onto the rice cakes.
Avocado – 1, rice cakes – 3
When the water starts boiling, grab an egg and crack it into a bowl. Then turn down the heat, make а whirlpool and put the egg into the water. Let it cook for 3-4 minutes.
Eggs – 1
Meanwhile you can continue with the rice cakes. Add the rocket, smoked salmon and pomegranate seeds on top of them.
Rocket – 15 g, smoked salmon – 40 g, pomegranate seeds – 2 Tbsp
Your first egg should be ready. Now cook two more eggs.
Eggs – 2
When you are done with poaching the eggs, put them at the very top of the rice cakes.
To make the hollandaise sauce, first separate the egg yolks from the egg whites and put them in a food processor. Cut the chives very finely and add it to the eggs. Squeeze the lemon juice and add the mustard as well.
Egg yolks – 3, chives – 10 g, lemon juice – 1 Tbsp, Dijon mustard – 1 Tbsp
In a saucepan or in a microwave bring the vegan butter to the boil.
Vegan butter – 100 g
Then turn on the food processor and very slowly start adding the butter into the mixture. The hot butter will cook the eggs in no time.
When the sauce is ready, pour a bit over the poached eggs.
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