The JJ Wilk Potato and Onion acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise Sauce! 

Serves 4

Egg-Free Hollandaise Sauce: Makes a little more than 1 cup

1/2 c. soy cream cheese (I used Tofutti brand)

2 T. juice of fresh lemon

1/4 t. turmeric

tiny dash red cayenne pepper

1/4 t. salt

1/2 t. sugar

1/4 t. dry mustard

1/8 t. mild paprika

1/4 t. garlic powder

3 T. margarine, melted

1/4 c. non-dairy creamer (not soy or almond milk, creamer)

1/2 t. dried tarragon, optional

To make sauce:

Place soy cream cheese in medium bowl; mash with fork/spoon till creamy, light and fluffy.

Add lemon juice, turmeric, red cayenne pepper, salt, sugar, dry mustard, paprika and garlic powder, stirring well after each addition and till smooth.

Slowly pour melted margarine into cheese mixture, whisking with wire whisk till thick and smooth. Transfer sauce to very small saucepan/skillet. Heat over low heat till hot, stirring continuously.

Slowly pour non-dairy creamer into sauce, whisking till smooth and totally incorporated. Add tarragon, stir, then turn heat off. When ready to use, reheat on very low heat till hot.

1 pkg. froz. JJ Wilk Supreme Pierogies, potato and onion flavor (use 4 for this recipe); cook frozen in boiling water till pierogies rise to the top, then cook several minutes longer to achieve a very soft dough, but where the pierogies are still puffed up.

10 oz. bag fresh baby spinach; place in boiling water till soft. Drain in colander. Using potato masher force against sides to squeeze out excess liquid. Place in bowl and combine with a couple tablespoons sauce. Mix.

1/3-1/2 sweet red roasted pepper per serving, heated

2 English muffins (for 4 servings), lightly toasted

freshly ground black pepper

To assemble:

Place 1/2 toasted English muffin half on each of 4 plates.

Top each with heated roasted pepper.

Divide creamed spinach into 4 equal parts and mound on top of roasted peppers.

Top each spinach mound with a cooked pierogi, using a slotted spoon directly from the boiling water.

Spoon 1/4 of the sauce over each pierogi. Sprinkle with freshly ground black pepper and serve.

Notes: The pierogi, when properly cooked till very soft but still puffed up, makes a beautiful egg substitute for eggs Benedict. The sauce, the spinach, the roasted pepper, the muffin, all come together around the pierogi to create a spectacular flavor, texture, color and aroma achievement.

Serve for brunch or main dinner dish. Definitely a company pleaser and conversational piece.



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