This classic recipe is one of the most decadent and delicious sauces that can be easily made at home. It will impress anyone who has the pleasure of eating this delicious meal.
Egg Benedict is a classic breakfast menu option in most restaurants. It is one of my favourites that I tend to order each time I happen to go out for breakfast or brunch. For years, there was only one option, that is with Canadian bacon, poached eggs and Hollandise sauce. Now we see restaurants opening up to other options, more specifically for vegetarians or those who choose to have a lighter meal. I myself, when I eat out, I have had both options. When I make it at home, I tend to make it with spinach and avocado. It is one of my favourites and even though the Hollandaise sauce is rich, it is a lighter version.
The key to make a successful hollandaise sauce is to add the melted butter very slowly. This will allow the melted butter to incorporate into the yolks without breaking or separating.
Two options when making the Hollandaise Sauce:
- The first option is whisking the egg yolks and lemon juice in a heatproof bowl over gently simmering water in a saucepan. It requires additional time and effort on your part, however, it is used often and is foolproof.
- Second option is using a small food processor or blender, speeds up the process and saves on whipping by hand. I have to say, using a blender is the quickest and easiest method to use.
Vegetarian Egg Benedict
Ingredients
Hollandaise Sauce:
- 2 large free-range egg yolks
- 1 tbsp water
- 1 tbsp lemon juice, fresh
- 1/2 cup butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch of cayene
Poached eggs:
- 4 free-range eggs, poached
- 1 tsp vinegar
- 4 sourdough bread slices or 2 English muffins, sliced
- 1/2 avocado, sliced
- 12-16 spinach leaves, washed and dried
- garnish with green onion, chopped/chives
Instructions
Hollandaise Sauce:
- Melt butter in a microwave or a saucepan over low-medium heat.
- Two options: Whisk together the egg yolks, water, and lemon juice in a heatproof bowl until doubled in volume. Place the bowl over simmering water in a saucepan. Make sure the bottom bowl is not touching the water. While whisking constantly, begin drizzling the butter in slow steady stream. Continue whisking until the butter is fully incorporated and the sauce is smooth and thick. Add the salt, black pepper and cayenne pepper. Taste to adjust. Using a small food processor or blender,combine the egg yolks, water, lemon juice, salt, black pepper and cayenne pepper.Blend until smooth and frothy. While the blender is running, slowly drizzle the warm melted butter, until the sauce is thick and emulsified. Taste to adjust.
Poached Eggs:
- If you don't have a poacher, bring a large saucepan of water to a boil. (minimum of 2 inches) Reduce the heat to simmer. Break each egg one at a time in a small bowl, and gently roll into the saucepan. Cook for about 4 minutes, until the egg whites are set and the yolk is still runny. Using a slotted spoon to remove eggs to a plate lined with paper towel to drain.
- Toast the sourdough bread or English muffins. Place on serving plates, arrange the spinach, then sliced avocado and lastly the poached eggs.
- Spoon the hollandaise sauce over the eggs. Season with salt and pepper and garnish with chopped green onions or chives.
Nutrition
Making the sauce: Place a medium bowl in a saucepan over simmering water and make sure the bowl will sit above the hot water. You will need to whisk the egg yolks, water and lemon juice until double in volume. Slowly add the melted butter and continue to whisk until you have a smooth and thick texture. Then add salt, pepper, and cayenne pepper.
Once the sauce is done, start making the poached eggs, and toast your bread/english muffins, slice avocado, and wash and dry the spinach. Once the eggs are poached, making sure the egg yolk is runny, start layering with the spinach, sliced avocado and poached egg, then hollandaise sauce. Garnish as desire and add a side salad or a few cherry tomatoes.
If you have extra hollandaise sauce, place in an airtight container in the refrigerator for up to 3 days. Be carefully when reheating, it can break if heated too hot.
This decadent vegetarian egg benedict recipe is one of those elegant breakfast meals that would impress many. It allows you to personalize the layers with various vegetables to make it extra special on those occasions for your loved ones.
