Vegetarian Eggs Benedict with Avocado Hollandaise

Here I’ve used mushroom “bacon” with finely sliced long fat king brown mushrooms taking the place of the bacon. The mushrooms are marinated in a mixture of soy, olive oil and sweet paprika in an attempt to replicate the smoky saltiness of the bacon.

AVOCADO HOLLANDAISE:
70g (5tbsp) unsalted butter
2½ tbs avocado
2 large egg yolks
3 tsp lemon juice
salt and pepper to taste

MUSHROOM BACON:
1 king brown mushroom
1 tbsp olive oil
½ tsp soy sauce
1 tsp sweet smoked paprika
pinch of sugar
2 tsp olive oil extra for frying

EGGS BENEDICT:
4 poached eggs, using your preferred method
2 english muffins, toasted or 4 slices of the bread of your choice
½ avocado, sliced

View the full recipe at Delicious Everyday →