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Eggs Florentine
Ingredients
Ingredients:
creamy Cashew Sauce (optional):
Preparation
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Soak the cashews in water for at least 2 hours, ideally overnight (or if you're in a hurry, you can boil them for 10 minutes). Place all the sauce ingredients in a high-powered blender. Blend for 1 to 2 minutes until the mixture is silky smooth, adding water as needed. To reheat before serving, transfer to a small saucepan or a microwave-safe bowl.
Wash the Swiss chard, separate the leaves from the stems, and cut both into 1 to 2.5 cm pieces. Heat the olive oil over medium-low heat. Sauté the garlic, lemon zest, and chili flakes for 1 minute. Cook the stems with a little salt for about 4 minutes, then add the leaves and sauté for another 5 minutes. Stir in the lemon juice, season with salt to taste, and set aside.
Heat Just Egg according to the package instructions in a toaster, frying pan, oven, or microwave. For liquid Just Egg, heat a little oil or vegetable butter in a small nonstick pan. Add the Just Egg and let it set, stirring occasionally. Once it is fully cooked, remove from the heat.
Toast the bread slices and warm the sauce. Top each slice of bread with avocado slices and lightly mash them with a fork. Add the sautéed Swiss chard, Just Egg, and a dash of creamy cashew sauce. Garnish with coarse salt, chili flakes, and freshly ground black pepper.
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Content: 340 Milliliter (€14.68* / 1000 Milliliter)