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
- 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
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.