Breakfast Volcanos
Submitted by IAhawkmom
Scrambled eggs piled on toasted English muffins with fresh tomato and mock hollandaise sauce. A lighter, fun spin on eggs Benedict that’s ready in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minPicture this: a toasted English muffin topped with a thick slice of tomato, fluffy scrambled eggs with peppers and onions, and a generous drizzle of hollandaise sauce cascading down the sides like lava.
That’s Breakfast Volcanos. Part eggs Benedict, part breakfast sandwich, all fun.
This version uses egg substitute and mock hollandaise to keep things lighter, but the flavors are anything but restrained.
It’s a solid weekend brunch move that looks way more impressive than the 30 minutes it takes to pull together.
Chef Tips
- Use real eggs if you prefer. Two large eggs, lightly beaten, swap in perfectly for the egg substitute.
- A thick beefsteak tomato slice holds up best here. Thin slices get soggy under the eggs.
- Build them open-faced and eat with a knife and fork for the full “erupting volcano” effect.
Ingredients
Directions
Steam onions and green pepper in a little water until soft, add egg substitute to make and scrambled eggs.
Split and toast English muffins, place one slice of tomato on each muffin.
Top with scrambled egg mixture and 4 tablespoons of Mock Hollandaise Sauce.
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