Savory Oatcake Eggs Benny
Nothing makes me happier than a big, satisfying brunch.
I have to say, I do miss being able to go OUT for brunch with a group of friends or even on my own - but thankfully I’ve got some fun new recipes up my sleeve in the meantime. I’ve been doing my best to keep dairy out of my diet, so I decided to attempt a dairy-free hollandaise sauce, inspired by one of my favorite restaurants in Victoria. I was pleasantly surprised with my results! I am sorry to say that besides measuring the cashews I don’t have any exact measurements for you, but I can promise you that no matter what, it will be delicious. The rich & airy hollandaise sauce atop a stack of savory oatcakes and poached eggs is literal heaven. The addition of sautéed onions to the batter really takes these up a notch, and of course you can add what ever other veggies or spices you would like!
Cashews are incredibly versatile and nutritionally sound.
They can be soaked & blended into dairy-free cream or milk, sauces, cheeses, etc.
They contain vitamins and minerals that support healthy blood and immune system function
They are full of healthy fats that can help keep you feeling full and satisfied
Savory Oatcake Eggs Benny
Makes 6-8 Pancakes, Serves 3-4
CASHEW HOLLY INGREDIENTS:
1 cup soaked cashews (soaked in boiling water for 1 hour or overnight)
Lemon juice
Water
Garlic powder
Turmeric powder
Salt & pepper
DIRECTIONS:
Drain your cashews and add them to a high-speed blender
Add a splash of lemon juice, a pinch of garlic powder & turmeric, salt & pepper
Blend ingredients, scraping down the sides as needed, adding water slowly
Taste and adjust as you go - add just enough turmeric that your hollandaise is pale yellow in color (as pictured)
It should be creamy and bright, just like traditional hollandaise sauce, and you should notice little bubbles throughout
Transfer to a bowl and set aside
SAVORY OATCAKE INGREDIENTS
2 cups gluten free rolled oats
1 and 1/3 cups unsweetened almond milk
1 cup greens (I used a blend of baby spinach, baby kale & baby chard)
1/4-1/2 a yellow onion, diced
3 tbsp nutritional yeast
2 tbsp hemp hearts
1 tbsp coconut oil
1 tbsp apple cider vinegar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp garlic powder
1/4 tsp salt
If you try this recipe be sure to let me know! Leave a comment, share this post, and don’t forget to tag me in your photo and #thelittlestoat on Instagram!
When it comes to poaching your eggs, hold off until your oatcakes are almost finished or even wait until they are completely done and just keep them warm in the oven
*Add a splash of vinegar to your poaching water for more successful poaching
*For soft poached eggs, cook no longer than 3 minutes!
DIRECTIONS:
Preheat a frying pan over medium heat
To a high-speed blender, add everything besides the onion and blend until smooth
Transfer your batter into a medium sized bowl and set aside
Heat a small pan over medium heat, then add a splash of coconut or avocado oil and the diced onion, cooking until soft and slightly browned
Add cooked onions to the oatcake batter and fold in until incorporated
Once your frying pan is hot, grease it with some cooking spray (I use coconut)
Using a 1/4 cup measuring cup, start pouring your better onto the pan - I usually only make 2 or 3 at a time to give them space to cook and expand
Flip when you see that the edges are dry and cook for few more minutes until both sides are golden, then set aside on a plate or in the oven on low. Repeat until all batter has been used
Top your oatcakes with poached (or scrambled) eggs and cashew hollandaise, and whatever else you’re craving! I added 1/4 of an avocado and some hot sauce to mine and I would definitely recommend you do the same
You can make this vegan by simply omitting the eggs and subbing in avocado, smoky tempeh, or some sautéed veggies - the options are endless!