Serves: 4 | Prep time: 5 minutes | Cooking time: 10 minutes | Cooking Skills: Moderate
"My take on a 'hollandaise' tastes completely delicious and contains none of the nasties. For me, nothing beats a poached egg on a Sunday morning with the papers and a green juice. Eggs are slightly more acidic on the acid/alkaline scale so I would recommend limiting eating them to 2-3 times per week." Tash x
For the Hollandaise Sauce:
- 2 tbsp kuzu granules
- ¼ cup cold water
- 2 tbsp vegan butter
- ½ clove garlic, finely grated
- 1/4 tsp turmeric
- 1 cup almond milk
- ½ lemon
- pinch of Himalayan pink salt
- 1 poached egg
- 1 large handful spinach, wilted
- 1-2 slices of gluten free toast
- Put the kuzu granules into the cup of cold water and mix together until completely smooth with no lumps.
- Melt the vegan butter (or you could use coconut oil) in a pan on a low heat.
- Grate the garlic into the butter and stir in the turmeric until incorporated and a bright yellow colour. Add the almond milk and stir until it starts to simmer.
- Add the kuzu liquid and stir until it becomes thick. Take off the heat and leave to one side while you poach your egg and wilt the spinach.
- To wilt the spinach just boil a kettle and put the spinach into a sieve. Pour the boiling water over the top of the spinach and you will have the quickest, most beautifully cooked spinach ever.
- I find the best way to poach an egg is in a frying pan. Bring a full frying pan to the boil then turn the heat down to a simmer. Crack the egg and leave on a simmer for about 3 minutes until the whites are no longer translucent.
- Serve everything on a piece of gluten free toast, topped with the wilted spinach and poached egg. Pour over your 'Hollandaise' and season with some freshly cracked black pepper.
- You should have enough Hollandaise for about 4 portions - if you have any left over, just pop it in the fridge for next time.
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