Epic Eggs Benedict with Cashew Hollandaise
A vibrant, plant-forward twist on eggs benedict featuring roasted tomatoes, peppery arugula, soft-boiled eggs, and a creamy cashew hollandaise. Rich, bright, and layered with flavor, this dish is perfect for brunch or a special breakfast.
Quick Info
Serves: 4
Time: 1 hour
Why You’ll Love This Recipe
A fresh, elevated take on a classic brunch dish.
Creamy, dairy-free cashew hollandaise
Jammy soft-boiled eggs and roasted tomatoes
Bright, herbaceous finish with lemon and fresh herbs
Perfect for brunch or entertaining
Ingredients
Roasted Tomatoes
1 lb cherry tomatoes
½ teaspoon dried thyme
3 large cloves of garlic, smashed
Olive oil
Salt
Pepper
Cashew Hollandaise
1 cup raw cashews
Juice of half a lemon
2 - 3 teaspoons dijon mustard
¼ teaspoon ground turmeric
1 tablespoon nutritional yeast
¼ cup olive oil
½ - 1 cup water
Salt
Pepper
To Finish
1 loaf crust bread
5 oz arugula
Juice of half a lemon
8 eggs
4 - 5 cloves garlic
Chives, chopped
Dill, chopped
Olive oil
Salt
Pepper
Instructions
Step 1
Preheat the oven to 425°F.
Combine the tomatoes with thyme, garlic, olive oil, salt, and pepper in a baking dish. Roast for 25–30 minutes until lightly browned and the tomatoes have burst. Remove and let cool slightly.
Step 2
Place cashews in a bowl and cover with boiling water. Let sit for 15–30 minutes to soften.
Drain and transfer to a blender with the remaining hollandaise ingredients, ½ cup water, and the roasted garlic from the tomatoes. Season with salt and pepper.
Blend until smooth, adding more water as needed to reach your desired consistency.
Step 3
Bring a pot of water to a rolling boil. Gently lower the eggs into the water and cook for 6 minutes.
Transfer immediately to an ice bath to stop cooking. Peel before serving.
Step 4
Toss the arugula with lemon juice, olive oil, salt, and pepper.
Step 5
Slice the bread and toast in a skillet with olive oil until golden brown. Remove and rub one side with raw garlic.
Step 6
To assemble, layer toasted bread with arugula, roasted tomatoes, soft-boiled eggs, and cashew hollandaise.
Finish with chopped herbs, salt, and a drizzle of olive oil if desired.
Tips for Success
Blend hollandaise thoroughly for a smooth, creamy texture
Adjust water gradually to control sauce thickness
Use fresh herbs generously for brightness
Assemble while components are warm for best texture
Storage
Store components separately when possible. Hollandaise can be refrigerated for up to 3–4 days and gently reheated.
Serving Ideas
Serve as a brunch centerpiece
Pair with roasted potatoes or a fresh salad
Add smoked salmon or avocado for variation
