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This is a special breakfast thats perfect for a weekend brunch with your loved ones, but is so satisfying and tasty you wont feel the need to bust out the bacon and sausages. Featuring a perky ˜new hollandaise, made with creamy tahini and natural yoghurt, its indulgent and luxurious, yet beautifully light.

+ Ingredients

2 free range organic eggs
1 tbsp white wine vinegar
2 crumpets
1 tbsp unsalted butter
200g spinach leaves, washed
FOR THE NEW HOLLANDAISE:
4 tbsp full fat natural yoghurt
1 tbsp tahini
Pinch of sea salt
2 tsps lemon juice
1 tbsp extra virgin olive oil
TO GARNISH:

The green top of one spring onion, finely sliced, or a tsp of finely chopped chives

+ Method

First make your new hollandaise. Simply combine the ingredients, beating with a fork until smooth and slightly runny. You want it about the consistency of whipping cream.

In a non-stick frying pan, wilt your spinach over a medium heat with a little bit of butter. Pop a lid over the pan to keep it warm.

Bring a saucepan of water to the boil. You want the water to be gently boiling, with little bubbles popping on the surface, not a rolling boil, so adjust the heat accordingly. Add in the white wine vinegar and stir the water vigorously with a whisk. Crack an egg into the water and poach for 2-3 minutes, until you can see that all of the white has set. Remove it with a slotted spoon to a plate covered with kitchen roll. Repeat with the second egg.

Pop your crumpets in the toaster to toast them. Butter them and top with the wilted spinach. Top with the poached egg and spoon over a generous helping of the new hollandaise. Garnish with the spring onion or chives and enjoy.

Serves 2