Vegetarian Eggs Benedict
Elevate your brunch game with this decadent Vegetarian Eggs Benedict, a showstopper that’s bursting with flavor and elegance. Built on a foundation of perfectly toasted English muffins, this dish layers tender sautéed spinach, delicately poached eggs, and a rich, velvety hollandaise sauce made from scratch. The secret to its irresistible appeal lies in the buttery, lemon-kissed sauce, balanced with a hint of cayenne for subtle warmth. Poaching each egg to achieve that glorious runny yolk ensures a luxurious texture, while fresh chives add a vibrant finishing touch. Ready in just 35 minutes, this vegetarian twist on a brunch classic is perfect for impressing guests or indulging in a gourmet meal at home. Whether it’s a celebratory weekend breakfast or a midday feast, this recipe promises to deliver restaurant-quality results every time!
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 large Eggs
- 2 cups Spinach
- 1 cup Butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Cayenne pepper
- 1 tablespoon White vinegar
- 1 tablespoon Olive oil
- 2 tablespoons Chives (optional, for garnish)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
In a small saucepan, melt the butter over low heat. Keep it warm but not bubbling.
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double-boiler setup), making sure the bottom does not touch the water. Whisk constantly until the mixture thickens slightly.
Slowly drizzle in the melted butter while whisking continuously. Once the sauce is thick and creamy, remove from heat and season with salt and cayenne pepper. Keep the hollandaise warm.
In a non-stick pan, heat olive oil over medium heat. Add spinach and sauté until wilted. Season lightly with salt and set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water with a spoon, then slide one egg into the center of the whirlpool. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain. Repeat for all eggs.
To assemble, place a toasted English muffin half on each plate. Top with a portion of sautéed spinach, a poached egg, and a generous drizzle of hollandaise sauce.
Garnish with chopped chives, if using, and serve immediately.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1792 mg | 597% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 455 mg | 35% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1429 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.
