Eggs Benedict absent the eggs and ham. And so much better tasting! Toasted English muffin topped with soy Canadian bacon, a fresh ripe slice of tomato, followed by caramelized sweet onion. Topped with fresh avocado, then drizzled with a creamy Citrus Sauce.  Am I in heaven?

Citrus Cream Sauce makes 2-1/2 cups

1/4 c. transfat-free margarine

1-1/2 c. plain soy milk

1 fresh lime; squeeze, strain and measure 2 T. juice

2 lg. fresh lemons; squeeze, strain and measure 1/2 c. juice

1 fresh orange; squeeze, strain and measure 1/2 c. juice

1 fresh ruby red grapefruit; squeeze, strain and measure 1/2 c. juice

1/2 c. additional soy milk combined with 1/3 c. corn starch; place both in jar with tight-fitting lid and shake vigorously till dissolved

1 t. salt

1 t. dried tarragon, crushed

1/4 t. turmeric

1/4 t. red cayenne pepper

freshly ground black pepper to taste

salt to taste

2 T. extra virgin olive oil

In medium saucepan combine margarine and soy milk. Turn heat to low and begin to melt the margarine.

Squeeze the fruit and strain the juice, then add to the heated soy milk. Stir briskly with wire whisk. It will curdle just a bit.

Combine the additional soy milk with the cornstarch as instructed. Shake in jar till dissolved. Add to the sauce, stirring with whisk till thickened.

Add salt, tarragon, turmeric, red cayenne pepper and black pepper. Stir and cook for about 3-4 minutes.

Add olive oil. Stir to thoroughly incorporate. Salt to taste and remove from heat.

Note: I find it easier to make the sauce the day before, then reheat it the next day when I make The Benedict. Place in covered container and refrigerate, unless you’re doing it all at once. If you prefer to make the sauce the day you serve The Benedict, then prepare the fruit juices the day before. Just be sure nobody drinks the juice before you get to use it.

1 lg. sweet onion, peeled and cut into 1/4 inch slices; cut 1 slice per serving

vegetable oil

salt and black pepper

1 lg. ripe, juicy tomato; don’t use the hard ones; cut into

1/4 inch slices, 1 per serving

2 ripe Hass avocados; cut in half; remove pit, peel, then cut into thin slices from end to end, but thick enough to hold it’s shape

1 pkg. Soy Canadian Bacon; I used Yves brand, thawed, 1 slice per serving

1 pkg. English muffins, 1/2 muffin per serving

In medium skillet, melt a little vegetable oil, then add as many onion slices as servings you’re making–4 servings, 4 slices etc. Salt and pepper, then saute over medium heat, stirring often, till caramelized (soft and caramel colored). Turn heat off.

Slice tomatoes.

Slice avocados.

Reheat Citrus Sauce to very hot, stirring well till smooth as it reheats. Don’t boil it.

Push the caramelized onions in the skillet to the edge, then fry the Soy Canadian Bacon slices, one at a time, very quickly, flipping from side to side, till heated through. Remove from skillet to plate. Do not leave unattended or in the skillet after heated through. Over-cooking will ruin the texture.

Lightly toast the English muffin halves, then spread lightly with transfat-free margarine.

Place one half muffin on each serving plate.

Top with a slice of Soy Canadian Bacon, followed by a tomato slice, caramelized onion, then sliced avocado.

Drizzle each serving with 1/4 cup heated Citrus Sauce.  Serve immediately and listen for the oohs and aahs.

Notes: The Benedict has all the qualities of Pig and egg based Eggs Benedict, except for the cruelty. That’s left out. It’s light, delicious and refreshing with the flavor and texture of rich. The avocado covered with the Citrus Sauce gives the taste and texture satisfaction of the egg.

Experiment with different toasted breads, different seasonings in the sauce–curry, basil. Substitute the tomato with heated sweet red roasted peppers, then garnish with a little chopped Kalamata olive. Substitute a fried soy sausage patty for the soy Canadian bacon. Experiment. It’s your right–and your pleasure!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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