Vegan Eggs Benedict

I created my first vegan fried eggs in 2012 and have been playing around with a variety of different egg recipes for a long time.

I created one of the first vegan egg omelettes at the time, as I realised so many new vegans just miss their eggs, and some long time vegans get that odd egg craving.

Eggs Benedict is an American breakfast or brunch dish, consisting of an open-faced sandwich of two halves of an English muffin each topped with a poached egg, hollandaise sauce, and Canadian bacon.   It dates back to the mid-19th century, and was popularized in New York City.

So here are my ‘Eggs’ Benedict.  I have made a complete breakfast out of these, with wonderful golden potatoes and some seared smoked mushrooms.

My Perfect Vegan Fried Egg recipe can be found here

Makes 2 eggs 

INGREDIENTS FOR HOLLANDAISE SAUCE 
1/8 cup Frenchies mustard
1/3 cup vegan mayonnaise
1 tsp white vinegar
½ tsp agave nectar
1 Tbsp soya milk

METHOD

Place these ingredients in a bowl and whisk with a fork until smooth.

Place in the fridge covered, whilst you make the eggs.

After you have made the eggs, place them hot on a toasted muffin, pour on your Hollandaise sauce, sprinkle on some pepper – load your plate with your sautéed potatoes, some seared smoked mushrooms, and you can make up some vegan sausage patties – try our wonderful Big Bang Bangers ones available here

Oh, and remember to get your coffee on the go, and enjoy yourself !

For those of you who are pressed for time and don’t have time to make a yolk, all you have to do is cut out your firm tofu (having wiped all the water off of it once you’ve drained it from it’s packing) – fry it up, and just add a pinch of Kala Namak (black salt) to the Hollandaise sauce and let it be a merge of yolk and sauce.

Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

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‘Eggs’ BenedictRecipe by Miriam SorrellCourse: BreakfastCuisine: AmericanServings

2

servingsPrep time

25

minutesCooking time

15

minutes

Vegan Eggs Benedict

INGREDIENTSHOLLANDAISE SAUCE

1/8 cup Frenchies mustard

1/3 cup vegan mayonnaise

1 tsp white vinegar

½ tsp agave nectar

1 Tbsp soya milk

Place these ingredients in a bowl and whisk with a fork until smooth.

Place in the fridge covered, whilst you make the eggs (see recipe here).

METHODAfter you have made the eggs, place them hot on a toasted muffin, pour on your Hollandaise sauce, sprinkle on some pepper – load your plate with your sautéed potatoes, some seared smoked mushrooms. and you can make up some vegan sausage patties – try our wonderful Big Bang Bangers ones available hereAnd you can make up some vegan sausage patties – try our wonderful Big Bang Bangers ones available hereOh, and remember to get your coffee on the go, and enjoy yourself !For those of you who are pressed for time and don’t have time to make a yolk, all you have to do is cut out your firm tofu (having wiped all the water off of it once you’ve drained it from it’s packing) – fry it up, and just add a pinch of Kala Namak (black salt) to the Hollandaise sauce and let it be a merge of yolk and sauce.

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