Eggs Benedict
This was a recipe that I had never made before becoming plant-based. If we ever went out to eat at a restaraunt I would skip over this item for something else, something simple. Yet, I decided to give this recipe a whilr one day when I saw it on another site. I really wanted to give it a try. We really enjoyed it. The sauce was the thing that really surprised me the most, it was creamy but didn't overwhelm the dish. This is one that I'll keep on the back burner for another time but make for special occassions.
- English Muffins
- Plant-based Egg
- Plant-based Breakfast Sausage
- Plant-based Mayo
- Plant-based Butter
- Lemon Juice
- Tumeric
- Water
- Fresh Dill
- Smoked Paprika
- Cooking Spray
Start by getting out two skillets and a small sauce pan. In the sauce pan, add the Mayo, butter, lemon juice, turmeric, water and dill. Combine in the pan and heat slowly to avoid clumping. Return to the pan to stir occasionally.
Heat a skillet with some cooking spray and cook the sausage patties until brown and crispy on each side.
In the second skillet, heat up some plant-based Egg. When it begins to firm up, fold the sides in so you form a square. During this time, split and toast the English muffins.
Assemble the benedict by placing the sausage patty on the bottom muffin, top that with the folded Egg. Scoop spoonfuls of hollandaise sauce on top of each. Top with some smoked paprika or fresh basil. Serve warm with a side of fresh fruit sald.
Enjoy!
Heat a skillet with some cooking spray and cook the sausage patties until brown and crispy on each side.
In the second skillet, heat up some plant-based Egg. When it begins to firm up, fold the sides in so you form a square. During this time, split and toast the English muffins.
Assemble the benedict by placing the sausage patty on the bottom muffin, top that with the folded Egg. Scoop spoonfuls of hollandaise sauce on top of each. Top with some smoked paprika or fresh basil. Serve warm with a side of fresh fruit sald.
Enjoy!
