Dairy-Free Classic Eggs Benedict
Elevate your brunch game with this Dairy-Free Classic Eggs Benedict, a plant-based twist on the timeless recipe that delivers all the indulgence without the dairy. Perfectly toasted English muffins are topped with savory Canadian bacon or ham, delicate poached eggs with runny yolks, and a luscious dairy-free hollandaise sauce made from almond milk, vegan butter, and nutritional yeast for a creamy, tangy finish. Garnished with fresh chives for a pop of color and flavor, this recipe captures the essence of the original while catering to dairy-free diets. Ready in just 40 minutes, it’s a wholesome, satisfying dish perfect for weekend breakfasts or a special brunch gathering.
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 large Eggs
- 4 slices Canadian bacon or ham
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Vegan butter
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dijon mustard
- 0.125 teaspoon Cayenne pepper
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped
Instructions
Split and toast the English muffins until they're golden and set aside.
In a saucepan over low heat, melt the vegan butter, then add the almond milk, lemon juice, nutritional yeast, Dijon mustard, cayenne pepper, and black pepper. Whisk continuously until the sauce thickens slightly. Keep warm.
In a separate large pot, bring water to a gentle simmer and add the white vinegar and salt.
Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Cook for about 4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
While the eggs are poaching, heat a skillet over medium heat and warm the Canadian bacon or ham for about 2 minutes on each side.
To assemble, place a warmed slice of Canadian bacon or ham on each half of the toasted English muffins.
Top each with a poached egg.
Generously spoon the dairy-free hollandaise sauce over the top.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6657 mg | 289% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 17.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 606 mg | 47% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
