Eggs Benedict, vegan version.
Some of you might have guessed, but I just made sourdough English muffins.
So, it was a no-brainer to decide what to make for breakfast today.
Vegan “Eggs” Benedict is fun to make because it’s not really made of eggs, and what you can do is really endless.
I usually like to use silken tofu for the poached egg part, but this time I decided to go with creamy “egg” mousse.
Toasted English muffin, spinach leaves, vegan meat slices, tomato, creamy “egg” mouse, and curried sauce.
Have a great Sunday everyone.
