OH BOY did I used to LOVE Eggs Benedict. Oh man oh my. This recipe is ALL about the hollandaise sauce! I am so happy with the result and it is WICKED (if i do say so myself!). I know a lot of other vegan hollandaise sauce recipes use garlic powder and onion powder – and yes, while that may give a lot of flavour… it ain’t hollandaise! We want, nay.. we DESERVE a buttery, luscious and slightly zesty sauce.
The ‘eggs’ I used for this recipe are just some very simple crispy polenta rounds that you should prepare the night before! They’re don’t taste like eggs at all and I wasn’t trying to recreate an egg, just a yummy vessel for the hollandaise. They’re crispy, moreish and delicious. You can make them ahead of time and store then in a container all week. Yes. You could have Eggs Benny for brekky everyday for a WEEK. Dream come true? UH YES.
So see below for Hollandaise, Crispy Polenta Rounds and Benny Assembly! (You can honestly put whatever you like on the benny – vegan bacon? vegan sausage? vegan salmon? YUM. Go crazy.)
Hope you enjoy!!!!
Vegan Eggs Benedict
Vegan Eggs Benny’
- english muffins
- wilted spinach
- 1 lot my vegan hollandaise
- 1 lot crispy polenta rounds
- avocado (optional)
- chives (optional)
- paprika (optional)
- Toast English Muffins.
- Place two on a plate (per person) and top with wilted spinach.
- Place avocado on top of spinach.
- Place crispy polenta rounds on top of the spinach.
- Cover with Hollandaise, sprinkle with chopped chives and a dash of paprika!