Eggs Benedict

Name: Eggs Benedict
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves: 4
Ingredients: 1 tablespoon soy sauce; 1 generous pinch saffron threads, crushed; 2 garlic cloves, peeled and bruised with the side of a knife; 2 bay leaves; 120 ml unsweetened soya milk; 120 ml coconut milk; 1 tablespoon potato starch or cornflour (cornstarch); 2 tablespoons refined coconut oil; 2 tablespoons rapeseed oil; 400 g (14 oz) firm tofu, pressed and sliced into 4 pieces; 2 tablespoons agave nectar; 3 drops liquid smoke* (optional); 1 large tomato, cut into 4 slices; 4 slices vegan ham (optional); 2 English muffins, split; 2 tablespoons vegetable oil; sea salt flakes; white pepper; 2 teaspoons lemon juice, or more to taste; ½ teaspoon white miso paste; 2 tablespoons chopped chives

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Let’s be honest: this isn’t anything like the classic version made with eggs and a buttery sauce. It is, however, a yummy alternative and a terrific brunch dish.

Ingredients

120 ml coconut milk
120 ml unsweetened soya milk
2

Vegan
Brunch

Method

Combine the milks in a pan, add the bay leaves and garlic and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.

Meanwhile, soak the crushed saffron threads in 1 tablespoon hot water and set aside. Whisk together the soy, agave, liquid smoke (if using) and rapeseed o