Output : 4 portions

Ingredients :

• 180 ml (3/4 cup) cauliflower, coarsely chopped
• 160 ml (2/3 cup) yellow zucchini, coarsely chopped
• 80 ml (1/3 cup) olive oil
• Juice of half a lemon
• 1 pinch salt
• 1 pinch turmeric
• 4 eggs
• Lightly vinegared water for cooking eggs
• 4 slices gluten-free bread
• 500 ml (2 cups or two large handfuls) spinach
• Maniguette*, Aleppo pepper* or chives, to taste

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* Maniguette comes from an African perennial plant that produces a brown pod containing small seeds. Available from specialist spice stores.

* Piment d’Alep is a sweet dried chili powder. It can be replaced by piment d’Espelette.

Preparation hollandaise sauce

Steam cauliflower and zucchini slowly for about 15 minutes, or until a fork pierces the vegetables easily.

Blend with olive oil, lemon juice, salt and turmeric until smooth and creamy.

Adjust texture with water if necessary.

Preparation poached eggs

For each egg :

• Break into a small bowl.

• Bring vinegar water to the boil.

• Swirl the water with a spoon and pour the egg into the center.

• Cook for 1-2 minutes, keeping an eye on the cooking time.

• Remove the cooked egg with a slotted spoon.

• Serve immediately, or cool in ice water and serve later by reheating the egg in lukewarm water.

Cut the bread with a round cookie cutter and toast. You can save the crusts to make breadcrumbs.

Steam spinach lightly (less than two minutes).

Serve on a plate, placing the spinach on top of the toast, followed by the egg.

Top with sauce and sprinkle with seasonings to taste.

This recipe comes from Le Livre qui fait du bien by Guylaine Cliche, available online here.