Vegetarian eggs benedict

This morning I felt like making one of my million different versions of eggs benedict.

I was also interested in trying out the nutritional yeast in another recipe.

I wanted to have the egg sit on a bed of mashed potatoes but I didn't feel like going through all the work to make them. 

Instead I shredded one medium potato and two carrots and steamed them. I blanched some spinach for some greens.

The potato carrot mixture turned out surprisingly creamy (not exactly pretty, but, oh well).

Steamed potato and carrot mixture with blanched spinach and a poached egg.

Next was my attempt at Hollandaise sauce. Following my lazy tendencies this morning - I didn't want to bother with a roux.

I added some vegetable stock in a pan and added one and a half cups of water, one Tbsp. of yellow mustard, three Tbsp. of nutritional yeast, the juice of one and a half lemons, black pepper and in the end I did add some flour to thicken up the sauce.

The main reason I didn't want to include any dairy products in the sauce - I just didn't want to have to worry about the sauce breaking if I added in a lot of lemon juice.

The sauce turned out really lemony with a nice bite from the mustard. The cheesy flavor of the nutritional yeast took a back seat in this recipe which I think was a good thing.

I have a family party to go to later this afternoon. Who knows if I will have time to post again today.

So, on that note - Everyone have a great Sunday!