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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. See method
of the reference intake Carbohydrate 45g Protein 27.1g Fibre 8.2g
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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