Avocado Benedict

December 20, 2015

I remember having Eggs Benedict for breakfast before we went vegan. It was one of our favorite breakfast or brunch dishes. I\\\'ve missed it, a lot. I saw this recipe for Tofu Avocado Benedict and based my recipe on it. I followed the Hollandaise Sauce recipe but doubled it since I like lots of sauce. So, my doubled version is below. I am going to make this again this weekend- it\\\'s that good! I served this with pan fried hash browns. Makes 2 servings.

Benedict;
1 English Muffin
2 thick slices tomato
2 Gardein Breakfast Patties
1 handful of broccoli shoots
1/2 Haas avocado

Hollandaise Sauce
4 tablespoons Earth Balance butter
2 tablespoons all-purpose flour
1 cup unsweetened non-dairy milk
2 1/2 tablespoons nutritional yeast
4-6 teaspoons lemon juice (to taste)
salt and pepper
pinch of cayenne
pinch of turmeric (for good color)

To make Hollandaise Sauce place vegan butter in a small sauce pan and bring to boil. Add flour and whisk until it forms a paste. Slowly add milk, whisking continuously until well combined. Bring sauce to a...
See the full directions on my site

Nutritions

Calories
792

Sodium
644mg
26% DV

Fat
42g
64% DV

Protein
37g
75% DV

Carbs
52g
17% DV

Fiber
7g
31% DV

Vegan