Banting Eggs Benedict

Directions

Rosti

1In a bowl mix the dry ingredients, flax meal, coconut meal, baking powder and salt.

2Whisk the eggs and grate the cheddar and baby marrows.

3Add the eggs, cheddar cheese and baby marrow to the mixture.

4Heat a frying pan to medium to high heat and add the olive oil.

5Roll the batter into balls and firmly press down, making patty-like rostis.

6Place the batter in the pan and fry for about 7 Minutes on each side until the rosti is golden brown.

7Remove from heat and place aside until the other ingredients are ready for compilation.

Fried bacon

1Preheat the oven to 180°C.

2Place the rashers on a baking sheet and bake in the oven for about 12 Minutes.

Poached eggs

1Use a casserole-type pan or wok and pour in the water and bring to a light simmer and add a pinch of salt.

2Crack one of your eggs into a cup and gently pour it into the water in one fluid movement.

3Depending on the pan, a really soft poached egg should take around 3 Minutes and a soft to firm one will need 5 Minutes.

Hollandaise sauce

1Whisk the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth.

2Melt the butter in the microwave for about 0.5 Minutes.

3Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.

4Heat in microwave for 10 seconds and whisk.

Assembling

1First place the rosti at the bottom of your eggs benedict.

2Break the bacon rashers into smaller pieces and add on top of the rosti.

3Place the poached egg on top of the bacon.

4Pour the hollandaise sauce over the egg, bacon and rosti.

5Serve while hot.