Try our fresh take on classic eggs Benedict with this delightful vegetarian recipe. Instead of a classic rich hollandaise, it's served with a flavour-packed green sauce made using cashew nuts, fresh herbs and lemon juice. Serve with roasted cherry tomatoes and creamy avocado for a light take on for a weekend brunch.
Soak the cashews in water for at least 4 hours or overnight. Drain and rinse, then place in a blender with the rest of the sauce ingredients and blend until smooth. Season to taste. For a thinner consistency, add a bit more water, a teaspoon at a time. Heat in a saucepan and keep warm while you make the rest of the dish. Any leftover sauce can be stored in the fridge for up to 4 days.
Preheat the oven to gas 6, 200°C, fan 180°C. Place the tomatoes in a baking dish. Drizzle with the olive oil and toss to coat, season with salt and pepper and scatter over the thyme. Roast for 15 minutes or until the tomato skins start to split. Set aside.
Meanwhile, pour cold water into a large saucepan to 8cm (3in) deep. Add the vinegar and bring to the boil over a medium heat. Reduce heat to low (the water should still be simmering around the edges).
Crack 1 egg into a shallow bowl. Using a wooden spoon, stir the water to create a whirlpool. Tip the egg into the water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove the egg from water. Skim off any foam and poach the remaining eggs, one at a time.
Toast the muffins until golden brown, then stack in pairs one on top of the other. Top with the sliced avocado, poached eggs, warm green goddess cashew sauce and the roasted cherry tomatoes on the side. Scatter with the chopped chives and serve.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
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