Eggs Benedict’s healthier sister recipe, layered with Swiss chard, creamy turmeric cashew sauce and JUST Egg.
Creamy Cashew Sauce (optional, see note)note)
- 1 cup raw cashews (soaked)
- 1 cup water
- ½ teaspoon ground turmeric
- 3 tablespoons nutritional yeast
- 1 clove garlic
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
01 / 04
Make the creamy cashew saucesauce
Soak the cashews in water for at least 2 hours, ideally overnight (or if you’re in a rush, you can boil for 10 minutes). Add all the sauce ingredients to a high-powered blender. Blend for 1 to 2 minutes, until silky smooth, adding water if needed. Transfer to a small saucepan or microwave-safe dish to warm before serving.
Note: If you don’t have a high-powered blender, you can use a store-bought cashew queso or similar creamy sauce.
02 / 04
Sauté the chardchard
Clean the chard (or whichever green you’re using) and strip the leafy portions from the stems. Keeping the leaves and stems separate, chop both into ½- to 1-inch pieces. Heat the olive oil in a skillet on medium-low heat. Add the minced garlic, lemon zest and a pinch of red pepper flakes and sizzle for 1 minute. If using the chard stems, add them first to pan along with a pinch of salt and cook for about 4 minutes. Add the leaves and cook for 5 more minutes. Add the lemon juice and toss to coat. Taste for salt. Set aside.
03 / 04
Heat the JUST EggEgg
Heat desired number of JUST Egg Folded in a toaster, skillet, oven or microwave, according to the box directions.
If using JUST Egg, warm a bit of oil or plant-based butter in small, nonstick skillet over medium heat. Pour in the JUST Egg and scramble like an egg: Use a spatula to stir occasionally while letting it heat evenly and set. Once the liquid is cooked through, remove from the heat.
04 / 04
Assemble the Eggs FlorentineFlorentine
Toast the bread slices and warm the sauce. Layer each piece of bread with sliced avocado and smash lightly with a fork. Top with sautéed chard, JUST Egg and a drizzle of creamy cashew sauce. Garnish with flaky salt, red pepper flakes and freshly ground black pepper.
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