This Vegan Eggs Benedict variation, featuring vegan ham, and rich Hollandaise sauce, offers a sophisticated and plant-based twist on the classic brunch favorite. This plant-based take on the traditional dish replaces the poached egg with a deliciously crafted poached Yo Egg, maintaining the rich flavors and creamy textures that make Eggs Benedict so beloved. 

There are so many variations of eggs benny, the options are limitless! Some ideas for toppings: vegan ham, vegan smoked salmon, capers, vegan shrimp, vegan bacon, arugula, mushrooms, and more!

Ingredients You'll Need:

  • 2 vegan scones, challah bread slices, or English muffins
  • 4 slices of vegan ham (or toppings of your choice)
  • 4 tbsp vegan Hollandaise Sauce
  • 2 Yo! Poached Eggs
  • Chopped chives, for garnish
  • Yo Egg proprietary black salt mix


  1. Egg Poaching: Bring a pot of water to a gentle simmer. Lower Yo! Poached Eggs into the water and let them cook for 8-10 minutes.
  2. Bread Toasting: Toast your choice of vegan scone, challah bread, or English muffin until golden and crisp.
  3. Layering the Benedict: Place the toasted bread on a serving plate. Heap the vegan ham (or other toppings of your choice) evenly atop the bread.
  4. Egg Placement: Carefully place a poached Yo! Egg over the bed of kale. Sprinkle a dash of Yo Egg proprietary black salt mix over the egg for an enhanced flavor profile.
  5. Hollandaise Drizzle: Lavishly top each egg with 2 tablespoons of vegan Hollandaise Sauce, ensuring a rich and creamy coverage.
  6. Garnish and Serve: Finish with a sprinkle of freshly chopped chives for a burst of color and flavor.

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