SALMON AND AVOCADO EGGS BENEDICT CAULIFLOWER ROSTI YOGHURT HOLLANDAISE

0.5 tbsp white wine vinegar, plus extra for poaching 0.5 egg yolks (keep the whites) 12.5g Flora regular, melted 0.5 tsp lemon juice 25g plain yoghurt Salt and pepper, to taste 1 large eggs, at room temperature 75g cauliflower florets, finely chopped 2 egg whites 0.5 whole egg 0.5 tbsp cornstarch 0.5 spring onion, finely chopped 0.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 31.5g smoked salmon ribbons 0.5 ripe avocado, peeled and thinly sliced

0.5 tbsp white wine vinegar, plus extra for poaching 1 egg yolks (keep the whites) 25g Flora regular, melted 0.5 tsp lemon juice 50g plain yoghurt Salt and pepper, to taste 2 large eggs, at room temperature 150g cauliflower florets, finely chopped 2 egg whites 0.5 whole egg 1 tbsp cornstarch 0.5 spring onion, finely chopped 0.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 62.5g smoked salmon ribbons 0.5 ripe avocado, peeled and thinly sliced

1 tbsp white wine vinegar, plus extra for poaching 1.5 egg yolks (keep the whites) 37.5g Flora regular, melted 1 tsp lemon juice 75g plain yoghurt Salt and pepper, to taste 3 large eggs, at room temperature 225g cauliflower florets, finely chopped 2 egg whites 1 whole egg 1.5 tbsp cornstarch 1 spring onion, finely chopped 1 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 94g smoked salmon ribbons 1 ripe avocado, peeled and thinly sliced

1.5 tbsp white wine vinegar, plus extra for poaching 2.5 egg yolks (keep the whites) 62.5g Flora regular, melted 1.5 tsp lemon juice 125g plain yoghurt Salt and pepper, to taste 5 large eggs, at room temperature 375g cauliflower florets, finely chopped 2 egg whites 1.5 whole egg 2.5 tbsp cornstarch 1.5 spring onion, finely chopped 1.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 156.5g smoked salmon ribbons 1.5 ripe avocado, peeled and thinly sliced

1.5 tbsp white wine vinegar, plus extra for poaching 3 egg yolks (keep the whites) 75g Flora regular, melted 1.5 tsp lemon juice 150g plain yoghurt Salt and pepper, to taste 6 large eggs, at room temperature 450g cauliflower florets, finely chopped 2 egg whites 1.5 whole egg 3 tbsp cornstarch 1.5 spring onion, finely chopped 1.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 187.5g smoked salmon ribbons 1.5 ripe avocado, peeled and thinly sliced

2 tbsp white wine vinegar, plus extra for poaching 3.5 egg yolks (keep the whites) 87.5g Flora regular, melted 2 tsp lemon juice 175g plain yoghurt Salt and pepper, to taste 7 large eggs, at room temperature 525g cauliflower florets, finely chopped 2 egg whites 2 whole egg 3.5 tbsp cornstarch 2 spring onion, finely chopped 2 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 219g smoked salmon ribbons 2 ripe avocado, peeled and thinly sliced

2 tbsp white wine vinegar, plus extra for poaching 4 egg yolks (keep the whites) 100g Flora regular, melted 2 tsp lemon juice 200g plain yoghurt Salt and pepper, to taste 8 large eggs, at room temperature 600g cauliflower florets, finely chopped 2 egg whites 2 whole egg 4 tbsp cornstarch 2 spring onion, finely chopped 2 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 250g smoked salmon ribbons 2 ripe avocado, peeled and thinly sliced

2.5 tbsp white wine vinegar, plus extra for poaching 4.5 egg yolks (keep the whites) 112.5g Flora regular, melted 2.5 tsp lemon juice 225g plain yoghurt Salt and pepper, to taste 9 large eggs, at room temperature 675g cauliflower florets, finely chopped 2 egg whites 2.5 whole egg 4.5 tbsp cornstarch 2.5 spring onion, finely chopped 2.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 281.5g smoked salmon ribbons 2.5 ripe avocado, peeled and thinly sliced

2.5 tbsp white wine vinegar, plus extra for poaching 5 egg yolks (keep the whites) 125g Flora regular, melted 2.5 tsp lemon juice 250g plain yoghurt Salt and pepper, to taste 10 large eggs, at room temperature 750g cauliflower florets, finely chopped 2 egg whites 2.5 whole egg 5 tbsp cornstarch 2.5 spring onion, finely chopped 2.5 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 312.5g smoked salmon ribbons 2.5 ripe avocado, peeled and thinly sliced

3 tbsp white wine vinegar, plus extra for poaching 5.5 egg yolks (keep the whites) 137.5g Flora regular, melted 3 tsp lemon juice 275g plain yoghurt Salt and pepper, to taste 11 large eggs, at room temperature 825g cauliflower florets, finely chopped 2 egg whites 3 whole egg 5.5 tbsp cornstarch 3 spring onion, finely chopped 3 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 344g smoked salmon ribbons 3 ripe avocado, peeled and thinly sliced

3 tbsp white wine vinegar, plus extra for poaching 6 egg yolks (keep the whites) 150g Flora regular, melted 3 tsp lemon juice 300g plain yoghurt Salt and pepper, to taste 12 large eggs, at room temperature 900g cauliflower florets, finely chopped 2 egg whites 3 whole egg 6 tbsp cornstarch 3 spring onion, finely chopped 3 clove garlic, crushed Salt and freshly ground black pepper, to taste Flora oil, for frying 375g smoked salmon ribbons 3 ripe avocado, peeled and thinly sliced