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.
Ingredients
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
Instructions
Hollandaise Sauce
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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
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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
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In a bowl, whisk all of the ingredients together until combined.
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Add a touch of oil to a skillet and heat over medium-high heat.
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Scoop batter onto prepared pan to form two mini patties. You can use 1-2 spoonfuls for each patty.
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Cook patties for 2 minutes on each side, until golden and firm.