{"id":3369,"date":"2017-03-13T15:30:08","date_gmt":"2017-03-13T15:30:08","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=3369"},"modified":"2020-08-24T17:36:34","modified_gmt":"2020-08-24T17:36:34","slug":"eggs-benedict-dairy-free","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/eggs-benedict-dairy-free\/","title":{"rendered":"Eggs Benedict: A Dairy-Free Take On A Classic Recipe"},"content":{"rendered":"
I just love making over classic recipes. Eggs benedict is a favorite of mine but don’t enjoy often due to sauce being dairy-based. Over the past month, I decided to learn how to make poached eggs. It’s not as easy as you’d think! My first attempt led to egg whites everywhere but near the yolk. I went to Facebook to ask my friends for advice and got a variety of answers as to why it would happen. My conclusion? It just takes practice. After a couple weeks I feel like I finally have the hang of it! (I’ll share how I make a poached egg below.) Now that I have mastered that process, it was time to create a recipe that uses poached eggs. \u00a0Hence, eggs benedict.<\/p>\n
In thinking about this recipe I didn’t want to use a dairy alternative cream based sauce. That’s just too much work and too many dishes. I decided to use my favorite dairy free alternative, avocado. It’s creamy, delicious, and a nutrient powerhouse. To make this recipe you will need gluten free bread (a sweet potato patty would work too), an heirloom or organic tomato (regular tomatoes won’t taste good), cooked bacon, cooked asparagus, egg, avocado, olive oil, salt, and pepper.<\/p>\n