Easy vegan "Eggs" Benedict with toasted English muffins, sautéed tomatoes, ripe avocado, and a decadent hollandaise sauce. A fresh, flavorful, and filling plant-based brunch! Just 30 minutes required.
HOLLANDAISE: Heat vegan butter in a large skillet over medium heat. Once melted, turn off the heat and whisk in the flour until no lumps remain.
Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes. Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
BENEDICT: As the sauce is cooking, heat a large skillet over medium heat. Once hot, add the olive or avocado oil and tomato slices and season with the salt and pepper. Brown for 2 minutes on each side. Set aside.
Remove the tomatoes from the skillet and add the English muffins cut-side down to slightly warm/brown for 2-3 minutes.
To serve, top the English muffins with the tomato slices, avocado, red onion (optional), and a generous portion of hollandaise sauce. Garnish with paprika, parsley, and/or other fresh herb(s) of choice for color (optional).
Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.
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Notes
*Recipe as written makes 1/2 cup hollandaise sauce.
*Nutrition information is a rough estimate calculated with olive oil, whole wheat English muffins, and without optional ingredients.