038 - Eggs Almondine


038 - Eggs Almondine

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Benedict Amandine

Serves: 4


For the almond eggs:

2 cups plain, unsweetened almond milk

2 teaspoons agar powder

1/4 teaspoon black salt

for the smoky eggplant strips

1 Japanese eggplant

2 tablespoons tamari

2 tablespoons maple syrup

1 teaspoon sesame oil

1/2 teaspoon smoked paprika

5 drops of liquid smoke


For the artichoke hollandaise:

1 can artichoke hearts, drained

juice of 1 lemon

1 tablespoon olive oil

1 tablespoon nutritional yeast

1/4 teaspoon mustard powder

dash cayenne pepper

sea salt to taste

you will also need

4 English muffins

1 bunch asparagus

1 teaspoon olive oil


1. In a saucepan, heat the almond milk and black salt to a boil. Whisk in the agar powder and boil for 2 minutes, stirring constantly. Pour into a muffin tin or silicone molds. Chill until solid.

2. Heat the oven to 425 °F. Slice eggplant lengthwise into thin strips using a mandolin. Combine marinade ingredients in a large bowl. Coat each slice with the smoky sauce, then lay them out on a baking sheet. Drizzle with any remaining marinade. Bake 15 minutes, or until crispy.

3. Trim ends off asparagus. Sauté in olive oil or roast on a baking sheet until tender.

4. Whizz the hollandaise ingredients in a blender or food processor until sauce is thick and creamy. Transfer to a saucepan and heat over medium-low flame.

5. Toast 4 English muffins. Top one half with an almond egg, asparagus, and smoky eggplant strips. Drench it all in hollandaise and top with other half of muffin.