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!

Breakfast Salad Base
- Spring Mix (or your favorite salad greens)
- English Muffin
- Cherry Tomatoes
- Thinly Sliced Purple Onions
Poached Vegan Eggs
- Silken Tofu
- Agar Agar
- Black Salt
- Instant Mashed Potatoes
- Nutritional Yeast
- Ground Mustard
- Egg Replacer
- Sunflower Oil
Hollandaise Sauce
- Tahini
- Lemon Juice
- Nutritional Yeast
- Salt
- Black Salt
- Ground Mustard
- Black Pepper
- Water

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!