Eggs Florentine


Eggs Benedict has always intimidated me. The perfectly poached egg and the velvety, delicate sauce; seemed like enigmas. With time, practice, and neat kitchen gadgets, I found a recipe which I am proud of.

First, the poached egg. I’ve tried vinegar in boiling water, while swirling, and it all sounds magical. In reality I ended up with a stringy, miserable looking egg. Luckily, my friend took pity on me and gave me some PoachPods. These silicone cups worked very well. You still need to be careful transferring the eggs, which sounds obvious, but I too easily burst a yolk on the first try. The shape is a little awkward as well, it doesn’t stay on the muffin/veggies very well; about long enough to take this photo.

With the sauce, you must be cautious as it can quickly become scrambled eggs (the primary ingredients are eggs and butter). Keep the sauce on a very low heat, or remove from the heat completely until you are ready to serve. Even on the lowest setting, the edges of my sauce were turning from liquid to solid.

Hollandaise sauce is as follows:

– 2 sticks unsalted butter
– 2 yolks
– juice of 1 lemon
– pinch of cayenne
– salt and pepper

1. Melt butter in a small sauce pan
2. Separately, whisk the yolks, lemon juice and water until it begins to froth
3. Remove the melted butter from the heat and very slowly add the frothy yolk mixture. Leave sauce in the pan, removed from the heat. Reheat over low heat, while whisking, if necessary

Once you have the poached egg and sauce, the veggies in-between are your call. I love the pairing of spinach and sun-dried tomato, so I went the florentine route. I sautéed the spinach in olive oil, adding minced garlic, salt and pepper.

I encourage you to get creative and have fun with this recipe!


Vegan Easter Brunch


My family isn’t super religious, but we always celebrate the Christian biggies, like Christmas and Easter. I find it a bit awkward this holiday, sitting at home alone working on graduate statistics. I decided to get a little more festive and ran around town today to see what was open. After grabbing a few necessities, I headed home to make this awesome brunch of fruit, toast with jam, skillet fried potatoes and a cheesy tofu scramble. I didn’t use any fancy recipes, just threw everything together and tasted as I went. Below is my best attempt at putting recipes together for the scramble and taters. Happy Easter to those celebrating and Happy Sunday to those who aren’t ūüôā

Easy, Cheesy Scramble

  • 1 block extra firm tofu, pressed
  • 1/2 tube of *Teese mildly spicy cheese
  • seasonings to taste (I added some Tabasco and¬†garlic and onion powder)
  1. Break the tofu into small crumbles and cook on med-high heat
  2. As water evaporates, add seasonings and Teese¬†(*This was my first time trying Teese¬†out. It’s alright. I think it’s pretty gross on its own, but heated up in a wrap, as a dip, or in scrambles works nicely)
  3. Cook until hot and liquid has evaporated

Skillet Fried Potatoes

  • 3 baby red potatoes, thinly sliced
  • 1/2 green pepper, diced
  • 1/4 yellow onion, diced
  1. Start by frying the onion and pepper in a generous amount of oil
  2. Once soft, after about 5 minutes or so, add potatoes. Cook and as they start to brown, cover. Stir every so often, add water if necessary to prevent sticking

Tofu Benedict

Let’s get real here, tofu scrambles get old after a while. I decided to venture outside of the box and get creative. I searched through a few tofu benedict recipes and came up with these two for the sauce and tofu. I modified the marinade by omitting the tomato paste.¬†Both recipes¬†turned out really good and I’d likely re-make them. However, next time I may slice the tofu differently, it was a bit thick.

Tofu Marinade

Let tofu soak for 20-60 minutes in the following: 2 tbls¬†bragg’s¬†liquid aminos¬†(or tamari¬†or shoyu), 2 tbls¬†rice vinegar, 1 tsp chopped garlic and 1 tbls olive oil. Broil at high heat for about 10 minutes.

*During the same time the tofu is broiling, I opted to broil some veggies for my bennie so everything was nice and hot! I drizzled olive oil over the veggies and did a light dusting of salt/pepper.

Hollandaise Sauce

  • 2 tbls earth balance butter
  • 3/4 c unsweetened dairy free milk (I used flax)
  • 1 tsp lemon juice
  • 2 tbls nutritional yeast
  • dashes of: salt, pepper, cayenne, turmeric and mustard
  • 1 tbls cornstarch + 1/4 c unsweetened milk to make a thickener

Melt the butter and add the remaining ingredients. Bring this to a simmer. Add the slurry mixture. Bring to a boil. Once it thickens, remove from heat and cover.

Assemble the tofu and veggies onto a bread of¬†your choice. Traditionally it’s served on an english muffin, but guess what? I didn’t have any. So I made do with some lightly toasted flax bread. Mmmm!

Now, pour hollandaise over the top. Enjoy!!

Sunday Scramble

Some mornings you just crave a killer breakfast. Today was one of those mornings. Scrambles are easy and a great way to incorporate tofu into a dish for all you tofu haters. I basically saut√©ed¬†some onion then¬†chopped a¬†large¬†portobello¬†mushroom cap. After the mixture was soft, I crumbled chunks of extra firm tofu. It’s a good idea to go over and break the bigger pieces down with a spoon so the spices can really be absorbed into the tofu. I sprinkled¬†a little¬†turmeric¬†for color and garlic and gold for season. Then for the last minute or two I put in some fresh tomatoes. Salt and pepper to taste. Yum!