Name: Parmesan-Crusted Avocado & Kale Florentine with Smoked Paprika Hollandaise
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: Serves 2
Ingredients: Salt and black pepper to taste; Juice of 1 lemon; ¼ cup (20 g) panko bread crumbs; ¼ cup (40 g) Pecan Parmesan; 1 garlic clove, minced; 4 cups (160 g) tightly packed destemmed chopped kale; Olive oil spray; ½ cup (80 g) raw cashews, soaked in water at least 1 hour, water reserved; 1 teaspoon extra virgin olive oil; 1 large avocado; 1 tablespoon apple cider vinegar; 1 tablespoon lemon juice; 1 tablespoon nutritional yeast; 1 teaspoon whole grain mustard; ½ teaspoon turmeric; 2 English muffins; Sliced tomato, optional; ½ teaspoon smoked paprika

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Afraid you’ll miss the feeling of being oh-so-fancy when you order eggs Florentine at brunch? No worries—you can feel fancy all the time with these super-easy vegan Florentines you can make at home! Avocado replaces the egg, and yes, you could serve it with some fresh, cold avocado and be totally content, but it’s even better to coat the avocado slices in panko bread crumbs and Pecan Parmesan and bake them briefly so the coating gets nice and crispy. Then just add English muffins, kale, and