Eggs Benedict have a storied history, with Delmonico's in New York City laying first claim to the recipe in 1860. 1894, one of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick.
Our vegan version of the Eggs Benedict breakfast classic is sure to shock and awe your taste buds and your guests and make it's place in history!
Place toasted half of an English muffin on a plate, spread an even layer of vegan mayo, plant-based ham or topping of your choice, tofu egg, and pour on the hollandaise sauce. Garnish with chives and smoked paprika. Enjoy!