• 4 slices of bread, or English muffin halves
  • 4 JUST Egg Folded, or 1 12oz JUST Egg
  • 1 tablespoon olive oil
  • 1 bunch chard, or ½ lb. other leafy green
  • 2 cloves garlic, minced
  • Zest and juice of half a lemon
  • 1 avocado
  • Salt
  • Red pepper flakes
  • Freshly ground black pepper

Creamy Cashew Sauce (optional, see 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

Serves 4

Make the creamy cashew sauce

Soak the cashews in clean 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 1-2 minutes, until silky smooth, adding water if needed to thin to desired consistency. 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.

Sauté the chard

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 in the leaves and cook for 5 more minutes. Add the lemon juice and toss to coat. Taste for salt. Set aside.

Heat the JUST Egg

Heat desired number of JUST Egg Folded in a toaster, skillet, oven or microwave, according to the box directions.

If using JUST Egg (liquid), warm a bit of oil or plant-based butter in small, non-stick skillet over medium heat. Pour in the JUST Egg and scramble like an egg: Use a stiff spatula to stir occasionally, while letting it heat evenly and set. Once the liquid is cooked through, remove from the heat.

Assemble the Eggs Florentine

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.