Eggs benedict is a brunch favorite. If you’re trying to cut back on the meat, try this veggie packed version for a meal the whole family will love.
Prep time: 15 minutes
Cook: time: 10 minutes
Yield: Makes 4 one-egg servings
For Hollandaise Sauce:
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 8 tablespoons melted unsalted butter
For the Eggs Benedict:
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 1 clove garlic, minced
- Pinch of salt and pepper
- 1 avocado, thinly sliced
- 4 large eggs
- 1 tablespoon white vinegar or apple cider vinegar
- 2 English muffins
- Chopped scallions, for garnish (optional)
- Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
- Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
- Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
Swirl the water with a spoon and gently roll in the cracked eggs.
Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels.
- Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.
Sources: Simply Recipes