vegan and free from top 9 allergens<\/p><\/div>\n

Decadence is what makes these eggs benedict the star of the brunch table. You get a golden brown, toasted English muffin layered with a JUST Egg patty, topped with mushrooms and spinach, and finished with a rich and creamy hollandaise sauce.<\/p>\n

Vegan and free from gluten and the top 9 food allergens, read more to make the easiest and most delicious eggs benedict!<\/p>\n

The components:<\/p>\n

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• hollandaise<\/li>\n
• saut\u00e9ed mushrooms and spinach<\/li>\n
• JUST Egg patties<\/li>\n
• allergy-friendly English muffins or other bread<\/li>\n<\/ul>\n

  About the Ingredients<\/strong><\/p>\n

  Mushrooms<\/strong><\/p>\n

  Any type of mushrooms can be used, including button (white mushrooms), cremini, portobello, oyster, king oyster, chanterelle, black trumpet, maitake, and lion’s mane. Whew, lots of choices!<\/p>\n

  We used a combination of king oyster and button. To get the mushrooms ready, wipe clean with a damp paper towel, trim, and slice. For king oysters, trim across the mushroom’s stem to separate it from the mushroom cap. Holding the stem down against your cutting board, pull a fork toward the base of the stem, shredding the stem, as shown below. Slice the caps.<\/p>\n

  

  shredding king oysters<\/p><\/div>\n

  JUST Egg Folded Plant Eggs<\/strong><\/p>\n

  What an amazing product! Fully cooked, all you have to do is heat them up. They are made without gluten or the top 9 food allergens and found in the freezer section of many grocery chains, including Whole Foods Market.<\/p>\n

  Jackie Sobon’s Hollandaise<\/strong><\/p>\n

  Butter and egg yolks are the key components to the classic hollandaise sauce. This hollandaise recipe was adapted from Jackie Sobon’s Vegan Bowl Attack! We just made a couple of modifications to her recipe. It’s hard to mess with Jackie’s recipe which is already perfection.<\/p>\n

  Key Sauce Ingredients<\/strong><\/p>\n

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  • Nutritional Yeast<\/strong><\/li>\n<\/ul>\n

    Nutritional yeast has a nutty, cheesy, and savory flavor. It’s an inactivated form of yeast that is not the same as brewer’s yeast.<\/p>\n

    Nutritional yeast is an excellent source of vitamins, minerals, and high-quality protein that can be found in the bulk section of just about any natural foods store and in many large grocery store chains.<\/p>\n

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    • Indian Black Salt<\/strong><\/li>\n<\/ul>\n

      Indian black salt (or kala namak) is known by many names including Himalayan black salt. This volcanic rock salt is pinkish-brown in color and is manufactured in the regions surrounding the Himalayas.<\/p>\n

      The sulfur compounds in black salt cause the salt to smell like hard-boiled or rotten eggs. Even though the smell is strong at first, it disappears in the final dish.<\/p>\n

      Black salt is often used in egg-free dishes to give them an eggy taste. You could skip the black salt, however, we strongly suggest using it. Since this hollandaise is not made with the traditional egg yolks, the black salt completes the sauce.<\/p>\n

      You can find Indian black salt online or at Indian markets.<\/p>\n

      <\/p>\n

      Hollandaise is so versatile. Who doesn’t love it on grilled vegetables, breakfast potatoes, and Hearts of Palm Cakes,<\/a> just to name a few.<\/p>\n

      <\/p>\n

      And eggs benedict just wouldn’t be eggs benedict without the hollandaise!<\/p>\n