Apricot Benedict with Creamy Peanut Butter Sauce
My inspiration for this beautiful brunch dish was classic Eggs Benedict: an English muffin topped with ham, poached egg, and Hollandaise sauce. This egg-free version makes fun use of apricot instead of poached egg, and a deliciously creamy peanut sauce instead of Hollandaise. Be sure to taste an apricot from the bunch you’re using to make sure they’re sweet; otherwise, to make the dish a bit sweeter, you could spread a layer of Peanut Butter & Co. Awesome Apricot Preserves onto each English muffin half before topping with roasted apricot. And if apricots aren’t in season, you can use canned, drained apricot halves instead (no need to roast them!).
- Yield:2 Servings
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
Ingredients
1½ tsp canola oil
2 medium-large ripe apricots, halved and pitted
2 English muffins, split
Butter
4 tbsp Peanut Butter & Co. Smooth Operator
⅓ cup milk (I used 1%)
1 pinch sea salt
Fresh mint leaves, for garnish (optional)
Directions
Preheat the oven to 450°F; drizzle the oil on the inside of a small baking pan. Gently toss the apricots in the oil to coat. Bake (cut side down) until softened, about 8 to 10 minutes (do not flip them over while baking).
Toast the English muffin halves and spread a little butter on each.
Use a fork to whisk together the Peanut Butter & Co. Smooth Operator, milk, and sea salt. The sauce should be thick and creamy, but pourable. Add additional peanut butter or milk if necessary.
To assemble, place each apricot half (cut side down) onto a toasted English muffin half.
Arrange on a platter and drizzle on some peanut sauce. Scatter a few mint leaves on top if desired.
Serve immediately, with the rest of the peanut sauce to pass around the table.
Tags: Breakfast Brunch Peanut butter Peanut Butter & Co. Sandwich Savory Smooth Operator Uncategorized Vegetarian