Avocado Florentine
with Hollandaise
Start your day with luxury. For an elevated, plant-based spin on Eggs Florentine, we start with a base of whole wheat bagels, savory Swiss chard, and creamy avocado. Our vegan Hollandaise sauce has a rich, buttery flavor and bright, lemony finish.
Nutrition (per serving)
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INGREDIENTS
- 6 oz collard greens, roughly chopped and destemmed
- 1 lemon (divided), zested and juiced
- 1/2 tsp red chile flakes (divided)
- 1 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 tsp French mustard and herb blend
- 1/4 tsp ground turmeric (divided)
- 2 whole wheat bagels, sliced
- 1 avocado, halved, peeled and thinly sliced
- 1/2 cup non-dairy milk*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add collard greens and ½ tsp salt and cook until bright green and wilted, 2 to 4 minutes. Add just 1 tsp lemon juice, ¼ cup water, and as much red chile flakes as you'd like. Cover, reduce heat to low, and cook until collards are tender and most liquid has evaporated, 3 to 5 minutes. Transfer to bowl. Wipe skillet clean and set aside for step 3.
Melt butter in small saucepan over medium heat. Whisk in flour, French mustard & herb blend, just half the turmeric, and ½ tsp salt and cook until golden, 1 to 3 minutes. Whisk in non-dairy milk and cook until slightly thickened, about 1 minute. Remove from heat, whisk in lemon zest and remaining lemon juice, and season to taste with salt and pepper. (TIP: Keep remaining turmeric for your own use.)
Place bagels, cut side down, in same skillet over medium-high heat and cook until lightly browned, 1 to 2 minutes. Transfer bagels to 4 serving plates, cut side up. Top with collard greens and avocados. Serve with hollandaise.
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