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The Ultimate Vegan Eggs Benedict Breakfast Salad

The Ultimate Vegan Eggs Benedict Breakfast Salad

Jammy Poached vegan eggs deliciously steamy atop a fresh breakfast salad. Tossed with tomatoes, crispy english muffin croutons and creamy vegan hollandaise sauce.

Breakfast salads may not be the most commonly requested recipe but it’s still a valid request. Especially when searching for vegan recipe healthy. Which is why I aim to cater to your needs. I too would like to ensure I get more greens in the morning! I’ve noticed when I do I feel more energized. This vegan eggs Benedict salad is sure to satisfy your craving. So, I know you have a busy morning… let’s get cooking!

Gather Ingredients for Vegan Eggs Benedict Breakfast Salad

This recipe is truly very simple. The only thing you may want to grab are poaching egg cups if you don’t have them already. I promise you’ll want to make this delicious vegan eggs Benedict breakfast salad again so it’s worth the $7 investment!

Aside from that here are the ingredients you’ll need to make this salad deliciously tasty for you!

A few of these ingredients are used multiple times just for different parts of the vegan eggs benedict so just keep that in mind.

Make the Vegan Hollandaise Sauce

To make the vegan hollandaise sauce simply add all the ingredients (minus the water at first) to a small mixing bowl. Then whisk ingredients together until smooth. If the sauce is too thick (and you do not want the sauce to be thick) be sure to thin out with water, about two tablespoons at a time. You’ll the hollandaise sauce to be about the consistency of salad dressing,

Make The Poached Vegan Eggs

To make the poached vegan eggs simply add the silken tofu, agar agar and black salt to a small blender and blend until smooth. Set side.

Now to make the vegan eggs yolk simply mix together the instant mashed potatoes, nutritional yeast, ground mustard, egg replacer, sunflower oil and black salt in a small mixing bowl. You do want this vegan egg mixture to be thick. Now to put the poached vegan egg together!

Spoon about two tablespoons into one egg poaching cup. Then make a small dint with your thumb in the ‘egg white’ mixture. Now take a heaping tablespoon of the vegan eggs yolk mixture and form into a ball. Place this vegan eggs yolk ball on top of the ‘egg white’ mixture and spoon another one to two tablespoons of the ‘egg mixture’ on top of the yolk. Ensure you are unable to see any of the yolk.

Once you have finished making all of the poached vegan eggs you’d like for your breakfast salad recipe it’s time to add them to a boiling pot of water. I was able to make 4 poached vegan eggs with this recipe. Let the poaching cups boil for about 5 – 10 minutes covered. You want the vegan ‘egg whites’ to be firm.

While the poached vegan eggs are boiling assemble the breakfast salad base. Simply add the spring mix, sliced tomatoes, thinly sliced purple onions and chopped toasted english muffins into your salad bowl(s). Once the poached vegan eggs are done cooking let them cool slightly. Then top your breakfast salad with the poached vegan eggs, hollandaise sauce and cracked black pepper. Enjoy!

The Ultimate Vegan Eggs Benedict Breakfast Salad

The Ultimate Vegan Eggs Benedict Breakfast Salad

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Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy

Jammy Poached vegan eggs deliciously steamy atop a fresh breakfast salad. Tossed with tomatoes, crispy english muffin croutons and creamy vegan hollandaise sauce.


  • Salad Spring Mix

  • Cherry Tomatoes

  • English Muffin, toasted and chopped to make “croutons”

  • Poached Egg – Egg White
  • 1/2 block organic silken tofu

  • 1/4 tsp 1/4 black salt

  • 1/2 tsp 1/2 agar agar powder

  • Poached Egg – Egg Yolk
  • 2 Tbsp 2 vegan dried instant mashed potatoes

  • 7 Tbsp 7 hot water (may need a tiny bit more)

  • 1 tsp 1 nutritional yeast

  • 1/4 tsp 1/4 turmeric

  • 1/4 tsp 1/4 black salt

  • 3/4 tsp 3/4 egg replacer

  • 1 tsp 1 vegan butter

  • 1 tsp 1 sunflower oil (not olive oil)

  • Hollandaise Sauce
  • 4 Tbsp 4 tahini

  • Juice of 1 medium lemon

  • 2 Tbsp 2 nutritional yeast

  • ½ tsp salt

  • Water to thin if necessary

  • ⅛ tsp black salt

  • ¼ tsp ground mustard

  • ¼ tsp black pepper, optional


  • Add salad greens, tomatoes, sliced purple onions and english muffin croutons to bowl.
  • To make the egg white, blend silken tofu, agar agar and 1/4 tsp black salt until super smooth. Set aside.
  • Make hollandaise sauce by simply adding all the ingredients (minus water) to a small mixing bowl. Whisk all ingredients until smooth. If sauce is to thick add water, two tablespoons at a time, until consistency resembles salad dressing.
  • To make vegan egg yolk add all ingredients to a small mixing bowl. Combining until well combined. You do want this consistency to be thick. Set aside.
  • Bring water to boil in a pot, then spoon about 1/4 of the egg white mixture into an egg poaching cup, making a little indent in the center. Place 1 spoonful of the egg yolk mixture in the centre of the white, then top with another 1/4 of the egg white mixture to cover. Repeat to make a second egg.
  • Place the poaching cup into the simmering water and cook for about 5 minutes, until the white is firm. Remove from water and allow to cool slightly.
  • Add poached eggs to your prepared breakfast salad bowl(s) and enjoy!

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How to store poached vegan eggs?

To store your poached vegan eggs place them in an airtight container and refrigerate. Be sure to store the spring mix for the breakfast salad separately.

Can you reheat the poached vegan eggs?

Yes. I was able to reheat my vegan poached eggs in the microwave for 1 minute. Although, if you have a bit more time I would recommend reheating using the poaching cups in boiling water for about 3 – 5 minutes.

Sagen Jackson

Sagen knows first hand the harmful negative impacts bad habits can have on your health. For the past fifteen years, she has worked in the health industry developing programs for underserved women, partnering with doctors to create unique primary care services and serving with her local breastfeeding coalition and food bank. She loves helping women like you set health goals and crush them! Because she knows if she can overcome a drinking addiction and unhealthy eating habits so can you! It won’t always be easy but feeling and looking your best is always worth it! Download the HealthiHER app and get started on your journey to a HealthiHER you! You Glow Girl!

This Post Has 4 Comments

  1. Nath

    How many grams of silken tofu do you use?

    1. Sagen Jackson

      Hi Nath! Thanks so much for your question. I used 7g of tofu.

      1. Nath

        7g? The recipe says to use half a block of silken tofu, the block I’ve brought is 340g so half would be 170g, is that right?

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