Vegetarian Classic Eggs Benedict
Elevate your brunch game with this Vegetarian Classic Eggs Benedict, a mouthwatering twist on the beloved breakfast staple. Featuring perfectly toasted English muffins topped with sautéed fresh spinach, delicately poached eggs, and a luxurious homemade Hollandaise sauce, every bite is bursting with rich, creamy goodness. This vegetarian version skips the traditional ham, letting the earthy flavors of spinach shine alongside the buttery, citrus-infused Hollandaise. Crafted with simple yet high-quality ingredients, such as fresh chives for garnish and a dash of white wine vinegar for perfectly set poached eggs, this recipe combines refined techniques with approachable simplicity. Ready in just 40 minutes, it’s the ultimate vegetarian brunch dish that’s perfect for impressing guests or treating yourself to a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 English muffins
- 4 Large eggs
- 2 cups Fresh spinach
- 1 cup Unsalted butter
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon White wine vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 2 tablespoons Chives
Instructions
Begin by making the Hollandaise sauce: In a small saucepan, melt the butter over low heat until fully melted. Set aside to cool slightly.
In a metal or glass bowl, whisk together the egg yolks and water until it thickens and turns pale yellow.
Place the bowl over a pot of simmering water (double boiler) and continue whisking. Ensure the bottom of the bowl does not touch the water.
Slowly drizzle in the melted butter while continuously whisking until the sauce is thickened. Add in the lemon juice, salt, and pepper to taste. Remove from heat and keep warm.
For the poached eggs: Fill a medium saucepan with about 3 inches of water and add the white wine vinegar. Bring to a gentle simmer.
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully drop each egg into the water. Poach for about 3–4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
While the eggs are poaching, heat the olive oil in a pan over medium heat. Add the spinach and sauté until wilted. Season with a pinch of salt and black pepper.
Split the English muffins in half and toast them until golden brown.
Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each with a generous amount of sautéed spinach, followed by a poached egg.
Drizzle the poached eggs generously with Hollandaise sauce. Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 407 mg | 9% | |
*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.
