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Zero Egg, Zalmon & Dill Crumpet, Wholegrain Mustard Hollandaise

Serves 4

22 VEX 0770 SHOP April Web Assets 22 Recipe Shots Zalmon Crumpets



  1. To make the mustard hollandaise, reduce 100g vinegar until 1 tsp remains.
  2. Blend 30g Zero Egg classic with 100ml cold water and melted 60g plant butter.
  3. Whisk all ingredients together over heat until thickened.
  4. Blend 35g Zero Egg classic with 15g oil and 300ml water.
  5. Cook with a little oil in a pan for 8-10 minutes until well scrambled and water has evaporated.
  6. Toast the crumpet and top with Zero Egg scramble, 80g sliced Zalmon, mustard hollandaise and dill fronds.

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