My boyfriend loves egg benedict so I decided to make him one, only I veganized it. He hates tofu (and I avoid soy) so I used a beautiful ripe avocado from the farmer’s market instead. The avocado egg is rich, creamy and it makes a perfect bite along with the english muffin, fresh tomatoes, garlic spinach & hollandaise sauce.
Speaking of that sauce – it’s delicious but it’s really rich & high in fat so this is more of a specialty brunch item for us, however, it was amazing. If you want to make it healthier, use less of the sauce or eat half and turn it into 4 servings along with a big bowl of fresh fruit.
Makes: 2 servings
For The Benedict:
- 1 ripe avocado
- 1 large heirloom tomato
- 2 multi grain english muffins
- 6 slices of vegan bacon (I love smart bacon by Light Life)
- 2 cups fresh spinach
- 1 Tbsp grapeseed oil
- Nonstick cooking spray
- A few sprinkles of dried red pepper flakes
- A few shakes of garlic powder
For The Hollandaise sauce:
- 1/4 c earth balance
- 1/4 cup vegan aise
- 2 tsp nutritional yeast
- 1 tsp lemon juice
- pinch of salt
- Cayenne pepper to taste (optional)
Slice the tomato into 4 thick slices, removing the stem.
Slice the avocado in half. Remove the pit and slice the halves lengthwise (so they’re not quartered but instead they’re long, thin slices. See the photos below).
Toast the english muffins & heat your vegan bacon in a frying pan with a little nonstick cooking spray.
Heat 1 Tbsp grapeseed oil in a skillet over medium heat. Add spinach in and begin to sauté. Top with a few sprinkles of red pepper flakes, garlic powder and a pinch of salt and continue to sauté until wilted.
In a small saucepan, combine 1/4 c earth balance, 1/4 cup veganaise, 2 tsp nutritional yeast, 1 tsp lemon juice and a pinch of salt. Add a pinch of cayenne if you’d like (optional).
Top each toasted english muffin half with vegan bacon, 1/4 of the spinach mixture, 1 slice of tomato and 1 slice of avocado.
With a spoon, drizzle the hollandaise sauce over each half.