Vegan Eggs Benedict Burger
The only thing better than Vegan Eggs Benedict, is putting it on a BURGER!
Now Eggs Benedict was one of, if not my favorite breakfast before going Vegan. In fact, there's a restaurant out here in LA called Nick's Cafe, and every weekend they do a bunch of different kinds of Benedicts, I would go there religiously! I definitely need to veganize some of those!
But I digress, these days, it's tough to replicate a poached egg in vegan cooking, but Hollandaise is a breeze! We're using cashews today, but I've seen folks use tofu as well, so if you're nut free, just search for a nut free Hollandaise, lots of options! I'll have to make one soon too!
This was probably my favorite breakfast sandwich in a LONG time! Obviously the Hollandaise played a huge part, but the Hash Brown is a worthy supporting act! So definitely don't skip the Hash Brown!
This is a pretty simple recipe, but just a few things to point out!
Don't microwave the Hollandaise, it will separate and get lumpy. I recommend heating or reheating it on low heat on the stove top and whisking frequently / constantly. It should last in the fridge for 3 - 5 days (if you don't eat it all first that is).
Black salt will help things taste eggy. It's not for everyone though, so fair warning!
You can use a breakfast sausage if you like, I just went with a classic Burger patty. Same with the tofu egg, you can use something like Just Egg if you prefer too!
Lactic Acid isn't totally necessary, you can use more lemon, but it really amped up the sauce!
If you don't have unsalted vegan butter, just watch the salt when you add it, in fact I would skip the salt until it's blended and then taste and adjust the levels. Nothing worse than over salted hollandaise!
Don't forget the Hash Brown!
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Makes 1 Burger with extra Hollandaise and Tofu Egg
1 English muffin
3 - 4 oz. plant based meat
1 frozen hash brown patty
fresh chives (for garnish)
smoked paprika (for garnish)
salt and pepper
1 block of Extra Firm Tofu (pressed for 20 minutes)
garlic salt and black pepper
Pinch of black salt (to taste)
1 cup cashews
3/4 cup unsweetened plant milk
1 Tbsp lemon (or to taste)
1/2 cup unsalted vegan butter (melted)
1/4 tsp turmeric (more for color)
1/8 tsp cayenne (more to taste)
1/2 tsp salt
1/8 tsp black salt
1/4 tsp ground mustard powder
1/4 tsp lactic acid
Press your tofu for 20 minutes.
Cover your cashews in boiling water for 20 minutes.
Slice your pressed tofu into thirds. Then using a cookie cutter that's the same size as your English muffin, cut out your egg patties. Set aside.
To make the Hollandaise sauce, simply blend all the ingredients in a high speed blender. Taste and adjust for seasoning! You can keep this warm on low on the stovetop. Do NOT microwave it!
Form your plant based meat into a burger patty the same size as your English muffin.
Add your hash brown patty to an air fryer for 8 - 10 minutes at 400° F. Or cook according to package instructions.
Get a skillet, get it to medium heat and add a little vegan butter to the pan, toast your English muffin until golden brown.
Cook burger and tofu egg patty on each side for 3 - 4 minutes, seasoning to taste (I used garlic salt, black pepper on both, and added more black salt to the tofu egg).
Now you just need to assemble, so start with your bottom muffin, hash brown, burger patty, tofu egg, then a GENEROUS portion of the Hollandaise, add some paprika and chives on top, then your top muffin, and DIG IN!