Vegan Eggs Benedict
Ingredients
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
Eggs
- 2 containers Just Egg vegan egg product
- 12 strips vegan bacon cooked
- 3 English muffins split in half
- salt and pepper to taste
Instructions
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
Eggs
- 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
Nutrition
Calories: 453kcalCarbohydrates: 21gProtein: 23gFat: 31gSodium: 1123mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!
