Epic Eggs Benedict with Cashew Hollandaise

Serves 4

Time: 1 hour

Roasted Tomatoes

1 lb cherry tomatoes

½ teaspoon dried thyme

3 large cloves of garlic, smashed

Olive oil

Salt 

Pepper

Cashew Hollandaise

1 cup raw cashews

Juice of half a lemon

2 - 3 teaspoons dijon mustard

¼ teaspoon ground turmeric

1 tablespoon nutritional yeast

¼ cup olive oil

½ - 1 cup water

Salt 

Pepper

To Finish

1 loaf crust bread

5 oz arugula

Juice of half a lemon

8 eggs

4 - 5 cloves garlic

Chives, chopped

Dill, chopped

Olive oil

Salt

Pepper

Preheat the oven to 425F. Combine tomatoes with remaining ingredients in a baking dish. Roast for 25-30 minutes until lightly browned and tomatoes have burst. Remove and let cool slightly before plating. 

In a bowl, add cashews and cover with boiling water. Let sit for 15-30 minutes to soften. Drain the water and place cashews in a blender with all remaining ingredients, ½ cup of the water, and roasted garlic from tomatoes. Season with salt and pepper. Blend until smooth, adjusting with more water until desired consistency is achieved. 

To soft boil the eggs, bring a pot of water to a rolling boil. Use a spoon to gently lower the eggs in and cook for 6 minutes. Immediately remove to an ice bath to stop the cooking. Peel before serving. 

Toss arugula with lemon juice, olive oil, salt and pepper. 

Slice bread and toast with olive oil in a skillet until golden brown. Remove and rub one side with raw garlic. 

To plate, start with bread and top with arugula, tomatoes, soft boiled eggs, hollandaise, herbs and finish with salt.