Chickpea Eggs Florentine (V/GF)

I’ve been a big fan of chickpea eggs for awhile now. There’s so many creations you can make with them. Omelettes, breakfast burritos, quiches – you name it! It’s a no-brainer that my favorite way to eat them is as some scrumdiddlyumptious Chickpea Eggs Florentine.

It starts with a warm, toasted English muffin, a generous helping of creamy spinach, a thick, juicy slice of tomato and a chickpea egg patty smothered in Homemade Hollandaise Sauce.

The sauce is my favorite part of all of this deliciousness. It’s thick, rich, creamy and a bit zesty, buttery and, believe it or not, yolky!

The one noticeable difference between this vegan hollandaise and the normal egg and butter based sauce is that its incredibly healthy for you!

It’s packed with planted-based protein and healthy fats rather than an excessive amount of unhealthy fats and bad cholesterol that the ordinary hollandaise sauce has.

The chickpea eggs are more delicious than ever in this recipe because the little egg patties are fried on the stove top, making them crisp on the outside and tender on the inside.

The creamy spinach and fresh tomato makes this rich and comforting meal perfectly balanced with fresh and light.

Besides, the fact that is obviously delicious, it is also very simple to throw together!


Chickpea Eggs Florentine (V/GF)

This Chickpea Eggs Florentine starts with a warm, toasted English muffin, a generous helping of creamy spinach, a thick, juicy slice of tomato and a chickpea egg patty smothered in homemade Hollandaise Sauce.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Bunny


Hollandaise Sauce

  • 1/2 cup raw cashews , soaked in water overnight
  • 1/4 cup + 2 tbsp water
  • juice of half a lemon
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric
  • salt to taste

Creamy Spinach

  • 1 tbsp olive oil
  • 1/2 small onion , finely chopped
  • 3 garlic cloves , minced
  • 2 1/2 cups baby spinach
  • 1/4 cup coconut cream , chilled overnight (use only the cream not the liquid)

Chickpea Egg Patties

  • 1/4 cup chickpea flour
  • 1/2 tbsp nutritional yeast
  • 1/2 tbsp ground flaxseed meal
  • 1/4 tsp baking powder
  • 1/4 tsp paprika (I like to use smoked paprika)
  • 1/4 tsp turmeric
  • Pinch of salt
  • 1/2 cup water


Hollandaise Sauce

  1. Drain the cashews and transfer to a food processor or blender along with the remaining sauce ingredients. Process until smooth. Remove and chill until ready to use.

Creamy Spinach

  1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 1 to 2 minutes. Stir in the coconut cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes.

Chickpea Egg Patties

  1.  In a bowl, whisk all of the ingredients together until combined. 

  2. Add a touch of oil to a skillet and heat over medium-high heat. 

  3. Scoop batter onto prepared pan to form two mini patties. You can use 1-2 spoonfuls for each patty. 

  4. Cook patties for 2 minutes on each side, until golden and firm.

So, what do you think?! Find me on Instagram and Facebook and share you results with me!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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