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Breakfast Toast with Raw Cashew Hollandaise, Fried Egg & Fresh Herbs

This Breakfast Toast with Cashew Hollandaise, Fried Egg & Fresh Herbs is layered, flavorful, and just divine. And - I’m not sure you’ve ever tasted such a delicious, vegan spread before … ever. You’ll definitely want to have leftovers.
Servings: 4 servings

Ingredients

  • Raw Cashew Hollandaise Spread
  • Makes about 12 oz. 1 ½ cups
  • 88 g ½  cup cashews, soaked for 4 hours
  • 4 oz. ½  cup almond milk
  • 4 oz. ½  cup olive oil
  • 4 tablespoons lemon juice fresh squeezed
  • 4 teaspoons nutritional yeast
  • 1 teaspoon sriracha
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt

Toasts

  • 4 slices of bread toasted
  • 12 oz. 1 ½ cups Raw Cashew Hollandaise Spread
  • 4 farm fresh Fried Eggs
  • Fresh dill small bunch
  • Watercress or spinach, small bunch
  • 1 whole lemon juiced and zested
  • Flaky salt and pepper to finish

Instructions

Prepare hollandaise

  • Drain cashews.
  • In high speed blender, add all ingredients.
  • Puree until smooth and creamy.
  • Enjoy fresh as a hollandaise or chill in fridge for several hours for a more firm spreadable texture.
  • Note: keeps for up to 10 days in fridge when stored in airtight container.

Prepare Toasts

  • Begin with toasting 4 pieces of bread.
  • Rinse and lightly chop dill and watercress. Set aside.
  • Fry eggs in cast iron skillet over medium low heat.
  • Spread desired amount of hollandaise on toast.
  • Layer on fried egg.
  • Garnish with watercress and dill.
  • Sprinkle with finely grated lemon zest and juice.
  • Finish with olive oil, sea salt and fresh cracked pepper.