Extra Tangy Lemon Avocado Eggs Benedict

Serves 3 – 610 Calories Per Serving – 33g fat/44g carbs/35g protein

Ingredients

• 6 Slices Ezekiel Bread
• 6 Eggs
• 1 Package Tempeh Bacon
• 8oz Spinach
• 2 T Olive Oil
• 1/2 Cup Vegan Cheddar
• 1 Lemon
• 1 Avocado
• 1/2 Cup Water
• 1/2 Tsp Pepper
• 2 Tsp Sriracha
• Sea Salt as Needed

Instructions

• In a small egg skillet, cook eggs over-easy one by one with a sprinkle of sea salt and the cheese
• In a large skillet, add a fourth of the olive oil and cook spinach until wilted
• In the same large skillet, cook tempeh bacon under browned
• In a blender, add together olive oil, lemon, avocado, water, pepper, sriracha, and salt.
• Toast bread and assemble eggs benedict, starting with toast, then hollandaise, then bacon, then spinach, then egg, and top with a little more hollandaise