
How To Make Vegetarian Eggs Benedict
A healthy brunch recipe that is a classic option. This vegetarian eggs benedict dish features sliced avocado, sautéed spinach, and Hollandaise sauce.
Serves:
Ingredients
For the Hollandaise Sauce:
- 2egg yolks
- 1tbsplemon juice
- ¼tspsalt
- pinchcayenne pepper
- 8tbspunsalted butter,melted
For the Eggs Benedict:
- 1tbspolive oil
- 5ozbaby spinach
- 1clovegarlic,minced
- pinchsalt and pepper
- 1avocado,thinly sliced
- 4large eggs
- 1tbspwhite vinegar,or apple cider vinegar
- 2Dave’s Bread Rockin’ Grains English muffins
- scallions,chopped for garnish, optional
Instructions
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Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
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Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
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In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down for about 2 to 3 minutes.
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Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
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Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar to the pot. Swirl the water with a spoon and gently roll in the cracked eggs.
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Let eggs poach in not-quite-boiling water for 2 to 3 minutes or until the whites of the eggs are set and the centers are still soft.
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Remove the eggs with a slotted spoon and let them drain on a few paper towels.
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Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
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Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.
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Serve immediately.
Nutrition
- Calories: 482.97kcal
- Fat: 41.06g
- Saturated Fat: 18.44g
- Trans Fat: 0.95g
- Monounsaturated Fat: 16.06g
- Polyunsaturated Fat: 3.68g
- Carbohydrates: 19.88g
- Fiber: 5.64g
- Sugar: 1.27g
- Protein: 12.21g
- Cholesterol: 320.12mg
- Sodium: 492.11mg
- Calcium: 140.17mg
- Potassium: 593.14mg
- Iron: 3.22mg
- Vitamin A: 469.80µg
- Vitamin C: 16.69mg
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