Extra Tangy Lemon Avocado Eggs Benedict

Extra Tangy Lemon Avocado Eggs Benedict

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



  • 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



  • 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

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