Eggs Benedict
Are you looking for a healthy brunch or weekend breakfast recipe ?
What about Eggs Benedict?......vegan and gluten free. For me an integral part any brunch. Our version, similar to traditional eggs is packed with proteins and because of black salt (kala namak) very eggy. Instead of spinach we use kale, for a more exciting texture and extra calcium in your dish. It will definitely be the hit of your brunch
Ingredients
✅2 gluten free English muffins
✅100g kale
✅2 blocks of tofu
✅1 teaspoon of garlic powder
✅1 teaspoon of black salt (kala namak)
✅1 tablespoon of apple cider vinegar
Hollandaise sauce
✅150 g raw cashews
✅25 g nutritional yeast
✅Juice from 1 lemon
✅2 tablespoons of white wine vinegar
✅½ teaspoon turmeric
✅1 tablespoon of mustard powder
✅1 tablespoon of garlic powder
✅1 teaspoon black salt (kala namak)
✅Pepper to taste
✅Approx. 250 ml water
Method
1.Blend all ingredients for the sauce until smooth, if necessary, add more water
2.Before serving just heat up the sauce, ensuring it doesn’t boil
3. With a cookie ring cut your egg from the tofu block
4. Mix vinegar, garlic powder and black salt and marinate tofu in this mixture
5. Sautee kale (optionally you can add some garlic)
6. Fry tofu on both sides until lightly browned
7. On a toasted english muffin assemble your dish, first put some kale, then tofu and a generous amount of hollandaise sauce
Happy Cooking 👩🍳
