Vegan Eggs Benedict Burger
Ingredients
Instructions
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.
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Notes
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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