Norwegian Benedict

Name: Norwegian Benedict
Yield: Makes 4 eggs with extra yolks, enough for 2 to 4 servings
Cuisine: American
Ingredients: ½ teaspoon garlic powder; ¼ teaspoon kala namak (Indian black salt); 2 tablespoons extra-virgin olive oil; ¼ teaspoon black pepper; 1 teaspoon onion powder; Pinch sea salt; 1 teaspoon turmeric powder; 1 tablespoon nutritional yeast; Chives for garnishing; 1 teaspoon yellow mustard; ½ teaspoon kala namak (Indian black salt); 2 to 4 Savory Scones; ½ cup mesclun greens for serving; 4 to 8 pieces Smoked Salmon Lox, or more if desired; 1 white onion, sliced crosswise into thin rounds; 12 ounces soft or silken tofu; ⅓ cup coconut oil; Saffron or shredded red pepper for garnishing; 12 ounces firm tofu; ¼ teaspoon cream of tartar; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons capers for garnishing

Preparation info

Makes 4 eggs with extra yolks, enough for
2 to 4
servings

Difficulty
Easy

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.

Ingredients

Hollandaise

12 ounces soft or silken tofu
⅓ cup coconut oil

Americas
United States
Vegan
Brunch

Method

Combine all the hollandaise ingredients in a blender and blend until smooth, about 1 minute.
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.
Slice the tofu block lengthwise to make 4