Vegan Eggs Benny + My Trip with Almond Breeze!

This post is sponsored by Almond Breeze.

Back in February I had the opportunity to visit a Blue Diamond almond orchard in California! It was part of a great trip organized by Almond Breeze. We got to visit the orchard when it was in full bloom and learn so much about the process of growing almonds and turning them into Almond Breeze! Almond Breeze is the only major brand  to grow its own almonds. This is important, as I like to know where my food is coming from and knowing that Blue Diamond Growers is committed to growing the highest quality almonds for Almond Breeze, gives me that peace of mind. You can find photos from the orchard following this recipe, and to see even more photos and video of what we got up to, make sure to check out the video!

Today we are making one of my favourite breakfast recipes (vegan style of course!) – eggs benedict! We are using Almond Breeze Unsweetened Original to create a luxurious hollandaise sauce. Read on for the recipe!

Serves: 2

Ingredients:

For the Hollandaise Sauce:

3 tbsp vegan butter or margarine

3 tbsp all-purpose flour (brown rice flour can work as a substitute for a gluten-free option)

1 cup Almond Breeze Unsweetened Original

1 tbsp nutritional yeast

1 tsp lemon juice

salt and pepper to taste

 

For the Eggs Benny:

2 English muffins, cut in half

1 tsp oil

4 slices vegan ham

4 slices tofu (about 1/4 to 1/2 inch thick each)

handful of greens (optional)

 

Directions:

Melt the vegan butter in a small pot on the stove. Add the flour and whisk until smooth. Immediately start adding splashes of the Almond Breeze Unsweetened Original, whisking until smooth each time (see video for reference). Once the sauce is smooth, add the nutritional yeast, lemon juice and salt and pepper (if using). The sauce will continue to thicken as it is heated, so stir it constantly and keep it on the heat until it reaches your desired thickness.

In a medium frying pan on medium heat, fry the tofu and vegan ham in the oil for about 4-6 minutes per side, until golden. Toast the English muffin. Then, assemble! Add as much hollandaise as you like and serve with some fresh cracked pepper.

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