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Vegan Eggs Benedict

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Prep Time 10 minutes
Cook Time 15 minutes
Course All Recipes, Breakfast
Cuisine 1:1 Ratio, Vegan, Vegetarian
Servings 6
Calories 453 kcal


Hollandaise Sauce

  • 1 cup vegan mayonnaise
  • 3 tbs vegan butter
  • 1 tsp lemon juice
  • 1 tsp hot sauce
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper
  • salt to taste
  • water


  • 2 containers Just Egg vegan egg product
  • 12 strips vegan bacon cooked
  • 3 English muffins split in half
  • salt and pepper to taste


Hollandaise Sauce

  • In a small saucepan, melt butter over medium heat
  • Reduce heat to medium-low and add mayonnaise, lemon juice, hot sauce, turmeric and black pepper and stir until well combined and hot
  • Add water 1 tbs at a time until you have a pourable consistency


  • Divide English muffins and toast in toaster
  • Cook vegan eggs in a medium skillet over medium high heat
  • To assemble, place the 6 English muffin halves on small plates, top each muffin half with 2 strips vegan bacon, and divide the eggs and sauce evenly


Calories: 453kcalCarbohydrates: 21gProtein: 23gFat: 31gSodium: 1123mgFiber: 1gSugar: 1g
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