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Vegetarian Egg Benedict

This elegant vegetarian benedict version with spinach and avocado is so delicious to make for your next brunch.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4
Calories: 416kcal
Author: Rose

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

Calories: 416kcal | Carbohydrates: 24g | Protein: 12g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 322mg | Sodium: 571mg | Potassium: 228mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1364IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 3mg