Mushroom-Spinach Eggs Benedict
Yield 4 Servings
Free of: gluten and top 9 allergens.
The easiest to make and most delicious eggs benedict!
Ingredients
Mushrooms
12 ounces assorted mushrooms, about 5 cups sliced (such as king oyster and white button)
1 tablespoon buttery sticks (such as Earth Balance Soy Free)
1 teaspoon olive oil
2 teaspoons minced garlic
2 tablespoons dry white wine, optional
4 cups baby spinach
Hollandaise
1 cup water
1/4 cup garbanzo bean (chickpea) flour
4 tablespoons buttery sticks (such as Earth Balance Soy Free), melted and cooled to room temperature
4 teaspoons fresh lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon Indian black salt (kala namak)
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper, optional garnish
Other ingredients
4 JUST Egg frozen patties
2 allergy-friendly English muffins, cut in half or 4 slices of bread, toasted
Instructions
- For the mushrooms, trim and slice. Melt 1 tablespoon buttery sticks and oil in a large skillet over medium-high heat. Add mushrooms and cook until tender, about 6 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add wine and reduce until almost evaporated. If not using wine, add 1-2 tablespoons of water if mushrooms are dry. Set aside.
- For the hollandaise, place all hollandaise ingredients in a blender and puree until smooth.
- Transfer sauce to a small saucepan over medium heat, whisking frequently. When sauce comes to a simmer, lower heat to medium-low. Simmer and continue whisking until sauce has thickened and is no longer grainy from the flour, about 5 minutes. If sauce is too thick, you can adjust consistency by whisking in a teaspoon or so of warm water. This makes 1-1/4 cups hollandaise.
- Cook JUST Egg patties following package directions.
- Return mushrooms to medium heat. Add spinach in batches; cook and stir until wilted, about 1 minute.
- To assemble, plate each English muffin half. Top with a Just Egg patty, followed by mushrooms-spinach. Ladle with warm hollandaise. Lightly sprinkle with cayenne pepper, if desired.
Notes
- Leftover hollandaise does not hold in the fridge to be reheated later.
- The recipe for the hollandaise was adapted from Jackie Sobon’s Vegan Bowl Attack!
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/mushroom-spinach-eggs-benedict/