• 250g curd cheese (or cottage cheese)
• 100g cream cheese (like Philadelphia)
• 5 large eggs, separated
• Pinch of salt
• Avocado

Instructions

1. In a large bowl, use a mixer to combine the curd cheese, cream cheese, egg yolks, and a pinch of salt until the mixture is smooth. Set this aside.
2. In a separate, clean bowl, whip the egg whites with the mixer on high speed until they form stiff peaks. This is what’s often called “egg snow.” The mixture should be thick and hold its shape.
3. Gently fold the whipped egg whites into the curd cheese mixture. Be careful not to stir too vigorously, as this will deflate the egg whites.
4. Pour the mixture into a cake pan or a heat-safe dish.
5. Preheat your air fryer to 200°C (390°F).
6. Bake the cake in the air fryer for 15 minutes on each side. It should be golden brown and firm to the touch when done. Let it cool completely.

The Eggs Benedict

Ingredients

• 2 eggs
• 1 tablespoon white vinegar
• A pinch of salt

Instructions

1. Bring a small pot of water to a gentle simmer. Add the white vinegar and a pinch of salt. The vinegar helps the egg whites stay together.
2. Crack an egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
3. Poach for 3-4 minutes for a soft-set yolk, or longer if you prefer it more firm.
4. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the second egg.

The Final Assembly

1. Cut the baked and cooled cake into individual slices.
2. Top each slice with a layer of fresh Philadelphia cream cheese.
3. Slice an avocado and place the slices on top of the cream cheese.
4. Finally, top with the freshly poached eggs Benedict.

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