Matcha Egg Benedict
Preparation:
Wash the rocket salad
and cut into bite sizes. Slice the tomato and
avocado. Cut the cress with scissors and keep
for later. Poach the eggs in boiling water with vinegar for
approximately 4 minutes. Alternatively, you could also coat a cup with
clingfoil, put the egg inside, close the foil and let stock for 4 minutes in
simmering water so that the eggwhite becomes solid and the yolk remains soft.
Heat the sauce Hollandaise and add 1/2 tsp of
Matcha through a sieve while stirring well. In the meantime,
roast the bread with some butter until
crunchy. Add some garlic salt. Layer with avocado and tomato
slices as well as rocket salad. Carfully lay the egg on top. Pour the sauce over
the egg, sprinkle with the remaining Matcha and add pepper. Decorate with the
cress and enjoy this crunchy, fruity, creamy and aromatic breakfast
treat.
Extra Tip: SALMON
A slice of salmon is the
perfect topping and excellently complements the taste of the
Matcha!
Preparation: approx. 15 minutes |
Cooking time: approx. 15 minutes | Level:
simple | Calories: approx. 430 per person
- Ingredients for 4 Servings:
- 1 tsp organic Matcha tea
- 1 tsp organic butter
- 1 package organic sauce Hollandaise (ready-made)
- 4 slices organic farm bread
- 4 organic eggs
- 1 organic avocado
- 8 medium-sized organic tomatoes
- 1 bunch of organic rocket salad
- 1 cup organic red raddish cress (or alterntive organic cress)
- Garlic salt and pepper
- Some vinegar
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