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Recipe by
20 Mins


  • 75g chopped Spinach per person
  • 85g Plant Butter or Vegan Spread (We chose Flora Plant Butter)
  • 85ml Vegan Milk
  • 1 Tsp Lemon Juice
  • 90 Ml Crackd® The No-Egg-Egg®
  • 1 Tsp Dijon Mustard
  • 1 Tsp Agave or Golden Syrup
  • ½ Tsp  Xanthan Gum
  • 1/5th Tsp Cayenne Pepper
  • Salt and White Pepper to taste

Part 2

  • Egg poaching bags (poachies)
  • Wooden Skewer
  • 90ml Crackd® The No-Egg-Egg® per person
  • Slice of Crackd brioche or a vegan muffin (check the brand does not contain milk or butter).


  1. Fry the spinach in a little vegan spread until soft, drain off any liquid and season to taste.
  2. Place the vegan milk and lemon juice in a saucepan and bring to almost boiling point.
  3. Melt the Flora Plant butter without heat, add 90ml Crackd® The No-Egg-Egg®, agave, mustard and xanthan gum and mix with a stick blender.
  4. Slowly pour the vegan hot milk onto the butter mix and mix with a stick blender until combined and thick.
  5. Add the cayenne, salt and pepper and keep warm until use (If the sauce is too thick let down with a tablespoon of boiling water).

Part 2

  1. Push a skewer through the poaching bags close to the top and rest over a pan of simmering salted water so the majority of the bag is submerged but the top is out of the water.
  2. Pour the other 90ml of Crackd® The No-Egg-Egg® into the bag and simmer for 6 minutes.
  3. Split and toast the muffin, spread with a little vegan butter arrange the spinach on top then the poached No-Egg Egg and coat with the Hollandaise sauce.

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