Vegetarian Eggs Benedict with Smoked Salmon
Delight your taste buds with this inventive twist on a brunch classic: Vegetarian Eggs Benedict with Smoked Salmon. In place of traditional salmon, this recipe features tender, smoky carrot "lox," marinated in a blend of liquid smoke, soy sauce, maple syrup, and apple cider vinegar for a rich depth of flavor. Set atop creamy mashed avocado and perfectly poached eggs on toasty English muffins, this dish is brought together with a luxurious homemade hollandaise sauce and a sprinkle of fresh dill. Ready in under an hour, this vegetarian-friendly take on the iconic eggs benedict is a show-stopping blend of textures and tastes, perfect for elevating your weekend brunch or impressing guests at any gathering. Rich in keywords such as "vegetarian eggs benedict," "smoked carrot lox," and "homemade hollandaise sauce," this recipe is a must-try for food enthusiasts seeking a creative, plant-forward dining experience.
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Recipe Information
Ingredients
- 3 large carrots
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 4 English muffins
- 2 avocados
- 4 eggs
- 2 tablespoons white vinegar
- 1 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.125 teaspoon cayenne pepper
- 1 tablespoon chopped fresh dill
Instructions
Peel the carrots and slice them into thin strips lengthwise using a vegetable peeler.
In a medium bowl, whisk together liquid smoke, soy sauce, maple syrup, and apple cider vinegar to create the marinade.
Add carrot strips to the marinade, tossing to coat well. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
Prepare an oven to preheat at 200°F (95°C) and spread the marinated carrot strips on a baking sheet. Bake for 10 minutes, just to tenderize them slightly.
Halve and toast the English muffins until golden brown.
Mash the avocados in a small bowl and spread evenly onto each half of the toasted English muffins.
To poach the eggs, fill a saucepan with water, add 2 tablespoons of white vinegar, and heat until simmering.
Crack each egg into a small bowl, then gently slip them one by one into the simmering water, cooking for about 3-4 minutes until the whites are set but the yolks remain runny.
Use a slotted spoon to remove the poached eggs and set them on paper towels to drain.
To make the hollandaise sauce, melt the butter slowly in a small saucepan. Skim off the foam from the surface.
Add egg yolks, lemon juice, salt, and cayenne pepper to a blender. Blend on a medium speed while slowly drizzling in the hot melted butter until the mixture is thickened and creamy.
Place a poached egg on each avocado-topped English muffin half.
Layer the smoked carrot 'lox' generously over the eggs.
Drizzle the prepared hollandaise sauce over each Eggs Benedict.
Garnish with chopped fresh dill and serve immediately.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 665 mg | 14% | |
*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.
