Plant Based Eggs Benedict
Prep Time
Cook Time
Total Time
Serves
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 15 Minutes
- Serves: 4
Did you enjoy our recipe for Plant Based Eggs Benedict? Check out more ways to enjoy your food!
Ingredients
Plant Based Hollandaise
- 1/3 block silken tofu, about 4 oz.
- 1/3 cup non-dairy milk
- 2/3 tbsp. lemon juice
- 3 tsp. non-dairy butter, melted
- 1 tsp. Dijon mustard
- 1/8 tsp. garlic powder
- 1/8 tsp. turmeric
- Salt & pepper, to taste
- Dash of cayenne pepper, optional
Benedict
- 4 english muffins
- 2 cups baby spinach
- 8 tbsp. Toby’s Plant Based Dip & Spread
Instructions
Gather all ingredients. In a blender, puree the silken tofu. Add in the non-dairy milk, lemon juice, butter, garlic powder, turmeric, salt & pepper, and cayenne pepper then puree again until smooth. Set aside.
Toast the english muffins and add a handful of spinach and a dollop of Toby’s Plant Based Dip & Spread to 4 slices of the muffins. Generously drizzle over with the hollandaise sauce, serve, and enjoy your Plant Based Eggs Benedict!
