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Vegan Eggs Benedict

URL: https://minimalistbaker.com/vegan-eggs-benedict/

Ingredients

Hollandaise Sauce

  • 1 ½ Tbsp vegan butter
  • 1 Tbsp DIY Gluten-Free Flour Blend
  • ½ cup unsweetened plain almond milk
  • ¼ cup water
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • ⅛ tsp sea salt
  • ⅛ tsp garlic powder
  • 1 ½ tsp nutritional yeast

Tomato and Avocado Benedict

  • 1 Tbsp olive or avocado oil
  • 1 ripe tomato cut into ½-inch-thick slices
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 whole English muffins
  • 1 large ripe avocado, thinly sliced
  • ¼ medium red onion, sliced (optional)
  • to taste smoked paprika and/or fresh herbs (optional)

Instructions

  1. Melt vegan butter in a skillet, then whisk in the flour until smooth.
  2. Add almond milk, water, lemon juice, dijon mustard, salt, garlic powder, and nutritional yeast, whisking to combine.
  3. Heat the mixture over low-medium heat until thickened, about 3-5 minutes, adjusting seasoning as needed.
  4. In another skillet, heat oil and add tomato slices, seasoning with salt and pepper, cooking for 2 minutes on each side.
  5. Remove tomatoes and toast the English muffins cut-side down for 2-3 minutes.
  6. Assemble by topping the English muffins with tomato slices, avocado, red onion, and hollandaise sauce, garnishing with paprika and herbs if desired.

Nutrition Facts (estimated)

Servings
2
Calories
424
Total fat
27.1g
Total carbohydrates
40.9g
Total protein
9.4g
Sodium
474mg
Cholesterol
0mg

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