Vegan Eggs Benedict with Eggplant Bacon & Hollandaise | Zucker&Jagdwurst

Ingredients

• For the vegan egg:
• 150 g (5.5 oz) silken tofu
• 3 tbsp plant-based cream
• 2 tbsp chickpea flour
• 1 tsp light miso paste
• 4 tsp agar agar
• 1 pinch turmeric
• kala namak
• salt
• pepper
• For the eggplant bacon:
• 1 eggplant
• 4 tbsp soy sauce
• 1 tbsp liquid smoke
• 2 tbsp maple syrup
• 2 tsp mustard
• vegetable oil for frying
• For the vegan hollandaise:
• 4 tbsp vegan butter
• 2 tbsp flour
• 100 ml (0.5 cup) vegetable broth
• 100 ml (0.5 cup) plant-based heavy cream
• 1 tsp mustard
• 1 tbsp vegan white wine
• 1 tsp lemon juice
• (white) pepper
• Also:
• 2 English muffins
• chives
• vegan butter