Norwegian Benedict

Preparation info
  • Makes 4 eggs with extra yolks, enough for

    2 to 4

    • Difficulty


Appears in
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

This brunch classic presents the opportunity to flex your gourmet muscles. Combining freshly baked scones with a multistep egg, you’ll master layered flavors that burst in the mouth and will craft a meal to impress even the most ardent omnivores at your table. Swap out the tomato for sautéed garlic and spinach for a Florentine Benedict.



  • 12 ounces soft or silken tofu
  • cup coconut oil


  1. Combine all the hollandaise ingredients in a blender and blend until smooth, about 1 minute.
  2. Divide the mixture in half. Reserve half in a serving dish at room temperature for the hollandaise sauce and transfer the rest to a saucepan to create the yolks.
  3. Slice the tofu block lengthwise to make 4