Poached Egg on Rye Toast with Vegan Hollandaise Sauce Recipe

Eggs Benedict has got to be one of my top favourite brunch items. Think light & fluffy sourdough English muffins, crispy bacon, poached eggs with runny yolks and a generous drizzle of Hollandaise sauce all on one plate. What could be better than this? I swooned over the Eggs Benny from Spruce @ Phoenix Park which I thought was the BEST in Singapore and I totally digged its Hollandaise sauce that was exceedingly tasty and moreish.

It’s all about the sauce which is actually an emulsion of egg yolk and butter and is probably as (if not more) sinful as mayo. I was delighted to find a vegan recipe of it that used cashew nuts and I couldn’t wait to whip up my own healthy version of Eggs Benedict. It was pretty good!

Poached Egg on Rye Toast with Vegan Hollandaise Sauce 1

Looked like the real stuff, eh? This is so easy to make.

Poached Egg on Rye Toast with Vegan Hollandaise Sauce Cashew Butter

Let’s start off with the Vegan Hollandaise Sauce

Ingredients (makes about 3/4 cup)
1 cup raw cashew nuts
1 tsp Dijon mustard
juice of 1 green lemon
1 tsp garlic powder
1/4 tsp paprika
pinch of turmeric
1/4 cup warm water

1. Blend all ingredients in a food processor till it becomes a creamy paste. Add more water if necessary to achieve your desired consistency.

(Recipe adapted from Whole Foods Market)

Poached Egg on Rye Toast with Vegan Hollandaise Sauce 2

Moving on to the Eggs

I haven’t poached enough eggs to perfect my skill so I’m really no expert in this. I don’t even use a thermometer to check the water temperature, needless to say, to use a sous-vide machine at home. That’s just too pro.

First, crack the egg into a small porcelain bowl. Then add a tablespoon of white rice vinegar into a pot of water and bring it to a boil. Reduce to a simmer till you only see tiny bubbles in the water. Using a wooden spoon, stir the water in one direction to create a whirlpool and then slowly slide in the egg in the middle of the whirlpool. Cook for approx. 2-3 minutes if you like a runny middle and then remove from the water using a slotted ladle (those for steamboat use would be perfect).

The challenge is really to keep the egg in shape so the egg white doesn’t disperse. That’s the reason why the whirlpool method is necessary. I guess practice makes perfect so once you have the hang of it, it’s probably fairly easy to make.

Serve the eggs on top of your favourite toast and spoon the vegan sauce over the top. Don’t forget to add some greens too for a balanced diet and enjoy your hearty brunch!

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