Welcome back to the week! We’re continuing on with Vegan Mofo. It’s Monday morning, and I bet you’re hungry. How about some Eggs Benedict? We had this one yesterday, and while our weekend staple is usually our famous Tofu Scramble, lately we’ve been segueing into this recipe because it’s so darn good and takes about half the time to prepare.
The hollandaise in this recipe comes from the awesome book Betty Goes Vegan, by Annie and Dan Shannon, the popular writers of the blog Meet the Shannons. I love this book!
We use May Wah’s vegan ham, you can also use whatever fakin’ bacon that you like, but I’m a big ol’ sham fan. Nothing starts the day off right like a belly full of sham.
Now, this recipe is written as a classic eggs benedict with all the ingredients on top of a muffin, eaten with a fork and knife, but Keith sometimes will make an extra english muffin and make his into an Egg McMuffin-type sandwich, neanderthal style (because forks and knives are hard).
Either way, this recipe is super delicious and you should make it. Now.
Vegan Eggs Benedict
|2 english muffins
2 Tablespoon olive oil (divided)
1 Teaspoon Earth Balance
May Wah’s vegan ham, thinly sliced into 4 pieces
|Extra firm tofu, pressed
1 head leafy kale (could substitute spinach)
1 Tablespoon lemon juice
Salt and pepper
|1/2 Cup vegan sour cream
3 Tablespoons of nutritional yeast
3 Tablespoons of lemon juice
|1 Teaspoon Earth Balance
1/4 Teaspoon turmeric
1. Press water out of extra firm tofu. Once excess water is removed, slice tofu into four 1/2 inch-thick slices, similar to the size of the english muffin. Place aside.
2. Toast english muffins in toaster.
3. Heat 1 Tbsp oil and 1 tsp of Earth Balance in a skillet. Slice 4 pieces of sham, thinly, and lightly brown on both sides. Remove sham and place on paper towel-lined plate to absorb excess oil.
4. Add tofu to skillet and cook until browned on both sides. Remove from skillet and place on toasted english muffins. Place sham on top of tofu.
5. Meanwhile, add kale (or spinach) to separate pot, with remaining 1 Tbsp olive oil. Cook until fully wilted. Squeeze 1 Tbsp lemon juice over greens, and season with salt and pepper to taste. Add to top of sham.
6. In a small sauce pan, mix all the Hollandaise sauce ingredients with a whisk over a low heat until thickened. Add more lemon juice to thin the sauce, as needed. Spoon hollandaise over spinach. Serve immediately.