Vegan Eggs Benedict with Plant-Based Poached Eggs

Ingredients

• 700 ml distilled water (For the sodium alginate bath)
• 5 tsp sodium alginate
• 1.5 cup unsweetened plain vegan yogurt (Use 1 cup for the egg-white mixture and 1/2 cup for the yolk mixture; the creator used an almond-milk and soy yogurt)
• 0.25 cup glutinous rice flour (For the egg-white mixture)
• 1.375 cup aquafaba (Bean liquid; use 1 cup for the egg-white mixture and 1/4 cup plus 2 tablespoons for the yolk mixture)
• 0.25 tsp salt (For the egg-white mixture; the creator says to taste and used about this amount)
• 0.25 tsp xanthan gum (For the egg-white mixture)
• 12 g calcium lactate (4 g for the egg-white mixture and 8 g for the yolk mixture)
• 7.5 oz pumpkin purée (About half a can; for the yolk mixture)
• 2 tbsp nutritional yeast (For the yolk mixture)
• 0.5 tsp MSG (Optional; for the yolk mixture)
• 1.5 tsp salt (For the yolk mixture)
• 2 tbsp neutral oil (For the yolk mixture)
• 0.5 cup vegan mayonnaise (For hollandaise; the creator says you may replace 1/4 cup with vegan Greek-style yogurt)
• 1 tsp Dijon mustard (For hollandaise)
• 4 tsp lemon juice (For hollandaise)
• 4 tsp vegan butter (For hollandaise)
• seitan ham (Thick slices; the creator refers to a separate recipe and does not give quantities here)
• English muffins (Make or buy fresh from a local bakery; quantity not stated)
• vegan butter (For toasting the English muffins; amount not stated)
• black salt (For garnish; amount not stated)
• parsley (Finely diced, for garnish; amount not stated)

Steps

1. 1

   Blend the distilled water. With the blender running on low, stream in the sodium alginate.

2. 2

   Transfer the alginate mixture to a container. Refrigerate it overnight so the air bubbles from blending can dissipate.

3. 3

   For the egg-white mixture, blend the vegan yogurt, glutinous rice flour, aquafaba, and salt.

4. 4

   With the blender running on low, stream in the xanthan gum, then add 4 g of calcium lactate. Blend until the mixture thickens to a consistency resembling egg whites.

5. 5

   Clean out the blender. For the yolk mixture, blend the pumpkin purée, vegan yogurt, nutritional yeast, optional MSG, salt, aquafaba, and neutral oil.

6. 6

   With the blender running on low, add the remaining 8 g of calcium lactate. Check that the yolk mixture is runny but not watery.

7. 7

   Set out the alginate bath and a separate large container of water. Using a rubber spatula, gently squeegee about 1 1/2 tablespoons of yolk mixture into the alginate bath in one motion.

8. 8

   Immediately use two spoons to shape the yolk mixture into a ball. Leave it in the alginate for about 1 minute.

9. 9

   Lift the yolk gently from the alginate with a slotted spoon and place it in the water bath. Repeat to make as many yolks as needed, keeping them from touching during their first minute in the water.

10. 10

    To form each poached egg, spread a thin layer of egg-white mixture on a plate. Remove a yolk from the water bath, briefly dunk it in the alginate bath to coat it, and set it on the egg-white smear.

11. 11

    Gently paint a thin layer of egg-white mixture over the yolk until it looks like a poached egg; the coated white should adhere to the yolk.

12. 12

    Return the assembled egg to the alginate bath to solidify its shape, then transfer it to the water bath for 1 minute. Repeat for the remaining eggs.

13. 13

    Once the desired number of poached eggs has been made, place them in hot water at about 130–140°F (54–60°C) for 15 minutes to warm them while keeping them moist.

14. 14

    Prepare the seitan ham: hydrate and dye two bags of flour, then wash the flour thoroughly until no starch remains in the gluten. Rest it, combine the gluten into one ball, add seasonings such as homemade smoked salt and mushroom powder, and massage in vegan butter while knotting the dough.

15. 15

    Wrap the ham dough in cheesecloth and slow-cook it in brine for 4 hours. Baste it with smoky maple glaze in the oven, then serve. The source does not specify the oven temperature or glaze amount.

16. 16

    Whisk together the vegan mayonnaise, Dijon mustard, lemon juice, and vegan butter to make the hollandaise. Heat the sauce.

17. 17

    Toast the English muffins in a pan with vegan butter. Meanwhile, grill thick slices of seitan ham.

18. 18

    Layer the toasted English muffins and grilled ham. Top with the vegan poached eggs, drizzle with hollandaise, and garnish with black salt and finely diced parsley.

Notes

The source does not provide quantities for the ham, English muffins, pan-toasting butter, or garnishes. Its brief ham rundown also omits the flour amount, dye, brine ingredients, seasonings beyond examples, and smoky maple glaze recipe; consult the linked ham recipe for those details. The yolk mixture is described as edible after its initial spherification, before the egg-white layer is added.

Nutrition per serving

• brunch
• vegan
• dairy-free
• egg-free
• labor-intensive
• spherification
• stovetop
• special occasion