Vegan Eggs Florentine
While we thought about the recipes for an Easter brunch, we always came back to this one: Eggs Florentine. It's the vegetarian sister (or the uncle, or maybe the niece) of Eggs Benedict, which is one of THE American breakfast classics. There's absolutely no breakfast restaurant or café in Berlin that doesn't have it on the menu.
Instead of Egg Benedict's ham, there's spinach on this one and it also comes with English muffins, Sauce Hollandaise and a poached egg. We now twist it some more to make a vegan Eggs Florentine for you.
Depending on how much time you have, you can either bake English muffins at home or buy some at the store. Sorry, if you were already excited for vegan poached egg. We're not there, yet. Baked tofu is actually one of our favorite "egg-like"options because of it's texture. You can get it at Asian supermarkets, but you can also use any other type of tofu you like. And if you don't like tofu at all - the combination of warm English muffins, spinach and Sauce Hollandaise is totally enough to comfort you.
Vegan Eggs Florentine
Ingredients
- 3 toast buns (e.g our vegan English muffins)
- 350 g (12 oz) fried tofu
- 150 g (5 oz) fresh spinach
- 2 shallots
- 1 garlic clove
- vegan butter for frying
- oil for frying
- kala namak
- salt
- white pepper
- nutmeg
- chives or garden cress for garnish
- vegan sauce hollandaise (recipe below)
Instructions
Have you prepared vegan Sauce Hollandaise yet? Find the recipe below!
Wash and dry spinach. Peel and finely diche shallots and garlic. Melt vegan butter in a frying pan and fry shallots and garlic until translucent. Add fresh spinach and fry for approx. 5 more minutes until it just begins to wilt. Season with salt, pepper and nutmeg and keep warm until serving.
Cut fried tofu in six equal-sized slices. Season all around with kala namak and pepper. Heat oil in a frying pan and fry tofu from all sides until crispy on the surface and roasted in color.
Halve English muffins and roast them if you like. You can also use any other type of toast buns or even roasted white bread. Spread spinach equally on each halves muffin, then top with tofu. You can season with kala namak to taste. Pour over vegan Sauce Hollandaise and garnish with chopped chives and/or garden cress.
Vegan Sauce Hollandaise
Ingredients
- 4 tbsp (2 oz) vegan butter
- 2 tbsp wheat flour (type 405)
- 100 ml (0.5 cup) vegetable stock
- 100 ml (0.5 cup) vegan cooking cream
- 1 tbsp vegan white wine
- 1 tsp mustard
- 1 tsp lemon juice
- salt
- white pepper
Instructions
Melt 2 tbsp of vegan butter in a saucepan and stir in the wheat flour thoroughly to prevent any lumps from forming.
Add the vegetable stock, stirring constantly. Bring to a brief, gentle boil, then reduce the heat and let cool slightly. Add the vegan cream, white wine, the remaining 2 tbsp of vegan butter, mustard, and lemon juice. Season with salt and white pepper to taste.
Tip: If your sauce hollandaise splits, it was likely overheated. Further up in the text, we've shared a few tricks for getting the sauce back together in no time.
- If desired, let the sauce hollandaise thicken a little longer until the desired consistency is reached. Season to taste once more and serve immediately.
