Benedict Waffle-Stack

This recipe was developed by Chef Chris Matthews at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 24
Serving size: 1 stack

Ingredients

24 Vegan Waffles
24 JUST Egg Omelets, prepared
12 slices Tofurky Hickory Smoked Deli Slices
6 cups Hash brown potatoes
1 cup Onion
1/2 cup Flora Professional Plant Butter
1/4 cup Green onion
salt, to taste
pepper, to taste
6 cups JUST Hollandaise (recipe below)

Preparation

1. Dice onions. Sautee onions with Flora until translucent. Add hash browns to pan and fry until golden brown. Add salt and pepper to taste. Set aside.
2. Toast waffles. Set aside.
3. Prepare JUST omelets according to directions on package. Set aside.
4. Slice Tofurky Hickory Smoked Deli slices into strips. Fry in a pan with Flora until crisp. Set aside.
5. Prepare Just Hollandaise. Set aside.
6. Assemble the stack in this order–waffle, hash browns, JUST egg omelet, Just Hollandaise, 2 strips of the deli slices in an X on top and garnished with green onion.

JUST Hollandaise

This recipe was developed by Chef Chris Matthews at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Ingredients

12 Ounces JUST Egg
24 Ounces Flora Professional Plant Butter
8 Tablespoons Lemon juice
8-16 Ounces Water
1 Pinch Cayenne pepper
1 Teaspoon Salt
¼ Cup Cornstarch

Preparation

1. Whisk JUST egg, water, lemon juice, cayenne, and salt until it thickens over a double boiler.
2. Remove from heat and slowly whisk in butter.
3. Whisk in cornstarch slurry–return to double boiler if needed.