Search
Close this search box.

Vegan Eggs Benedict

No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course All Recipes, Breakfast
Cuisine 1:1 Ratio, Vegan, Vegetarian
Servings 6
Calories 453 kcal

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).