As it begins to get colder outside I start to crave more hearty, warming breakfasts than I eat in the summer months. In the summer, I am happy with fruit, juices, and smoothies for breakfast, but in the winter I tend to want waffles, breakfast potatoes, and biscuits and gravy. This is also around the time I up my cardio. Haha. Everything in plant-based moderation right?
I often get asked what I could possibly eat for breakfast being vegan and my answer is always, “I eat the same things you do, I just find a way to make them plant-based.”
This recipe is a weekend brunch favorite and it might seem like it has a lot of moving parts, but I promise it comes together quickly and is so worth it.
I make homemade biscuits a day in advance and that recipe is here, but, by all means, buy store-bought english muffins and skip a step.
This recipe is:
- hearty
- warming
- filling
- comforting
- savory
Eggless Eggs Benedict
Ingredients
- ROASTED PORTABELLAS
- 2 large portabellas mushrooms cleaned and sliced
- 1 tablespoon oil I use grape-seed
- generous pinch smoked salt
- generous pinch smoked paprika
- fresh ground black pepper
- CHICKPEA EGG
- 1 cup chickpea flour
- 1 tablespoon nutritional yeast
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black Indian salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/2 cup cold water or more as needed
- HOLLANDIASE SAUCE
- 3/4 cup cashew butter
- 2 teaspoons dijon mustard
- juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon black Indian salt
- pinch of cayenne
- 1/2 cup warm water
- ADDITIONAL INGREDIENTS
- fresh spinach
- fresh chives minced for garnish (optional)
- avocado sliced for garnish (optional)
- biscuits store bought or homemade
Instructions
- ROASTED PORTABELLAS
- PREHEAT. Preheat oven to 400 degrees.
- PREPARE. Clean mushrooms with a dry paper towel or cloth, removing any dirt on surface. Slice mushrooms into thin slices, about 1/2-inch thick.
- SEASON. On a baking sheet covered with parchment paper, lay sliced mushrooms in two rows. It is ok if they are crowded, as they will shrink a lot in the cooking process. Drizzle oil over mushrooms. You do not need to saturate the mushrooms with oil. Sprinkle tops with smoked salt, smoked paprika and fresh ground pepper.
- ROAST. Place pan in preheated oven for 30 minutes, flipping mushrooms halfway through.
- REMOVE. Remove mushrooms to cool. They should be slightly crisp on the outside and chewy on the inside. Set aside.
- CHICKPEA EGG
- COMBINE. Add all ingredients in a medium mixing bowl and whisk until you have a pourable batter and all clumps are dissolved. Add more water, if needed.
- STOVETOP. Warm a skillet with some grape-seed oil on medium high heat. Place muffin cutting rings in pan and pour a small amount of batter into the center of each ring. Agitate the pan to help the batter spread out to edges. You want them to be thin, so do not overfill. When the tops start to bubble after about 1-2 minutes, remove rings with metal tongs to avoid burning yourself. Flip each egg until they are cooked through about 1-2 minutes. Remove from heat and set aside.
- HOLLANDAISE SAUCE
- COMBINE. Put cashew butter, mustard, lemon juice, garlic powder, black indian salt, turmeric, cayenne and 1/2 cup warm water in a blender and blend until smooth, about 1 minute. Add more warm water, as needed, to reach the desired consistency.
- building your benny
- BISCUITS. Slice a biscuit in half and plate with cut sides facing up.
- LAYER. Spinach first, then portabella mushrooms, then chickpea egg.
- POUR. Holliandase sauce over stack.
- GARNISH. With sliced avocado and fresh chives.
- SERVE!
Notes
- HOLLANDAISE. Left over sauce can be refrigerated in an airtight for up to 3 days.
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