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Ingredients

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Method

Preparation

  1. Method

    • In a large frying pan, sauté the onions in a little oil. Once soft add in the Rajah medium curry powder and cook for 2mins. Add mushrooms and fry.
    • Add the shredded chicken, (should resemble pulled meat texture.) Leave the mix a little wet. Set aside ready to use.
    • In a food processor, combine the cashew nuts and 40 g of soft coconut oil. Blitz until resembles a butter consistency.
    • In a small bowl whisk together, the coconut milk and Knorr Professional Hollandaise Sauce. Place on low heat stirring frequently.
    • Fill a pot with 2 L of water, add in the white vinegar and allow to boil. Once boiling, poach your eggs until desired.
    • In a pan sauté the kale, cabbage, carrot and snow peas with the remaining coconut oil, Knorr aromat and pepper.
    • Now assemble, toast the sour dough before spreading it with cashew butter, top with sautéed kale mix, pulled chicken, poached eggs and the coconut hollandaise. Garnish.
  2. Chefs Tip

    • Place the poached eggs into cold water, until required for serving. Refresh back into hot water when ready to plate.
    • For a vegetarian option: remove the shredded chicken and replace with extra mushrooms.