Serves: 4
Ingredients
- 8 Tomato Slices
- Balsamic vinegar, for drizzling
- Sea salt and freshly ground black pepper
- 8 poached eggs
- 4 whole wheat English muffins
- 8 large basil leaves
- 4 teaspoons chopped chives
Healthier Hollandaise
- 1/2 cup raw cashews
- 1/4 Cup Water
- 2 Tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 garlic clove
- 1/8 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Place the sliced tomatoes on a plate, drizzle with balsamic vinegar, and season with salt and pepper. Set aside.
Make the Cashew Hollandaise
- In a high-speed blender, Place the cashews, water, olive oil, lemon juice, mustard, garlic, turmeric, salt, and a few grinds of black pepper and process into smooth sauce. Transfer to a small bowl and set aside. The sauce can be made in advance and stored in fridge.
Make the Poached Eggs
- When you’re ready to serve, check the sauce, and if necessary, stir in a tiny bit of water so it’s a think but drizzle-able consistency.
- Assemble each plate with two halves of the toasted English muffins and top each half with a tomato slice, a basil leaf, a poached egg, and a generous drizzle of the sauce. Season with salt and pepper to taste, top with the fresh chives, and serve.
Vegan:
- Use baked smoked tofu instead of egg.
Recipe by Love and Lemons
