A veggie take on a brunch classic not to be missed, with creamy sliced avocado, sautéed spinach and an easy blender hollandaise sauce. Toast whole wheat English muffins and you’ve got a weekend home run the whole family will love!
This post was written in partnership with Dave’s Killer Bread.
A classic Eggs Benedict is a brunch favorite through and through, but if you’re trying to lighten up this season – or just don’t eat meat – fear not! We have a simple, vegetarian version that we would like to introduce to you today.
How do I make a Veggie Benedict?
First things first: practice your egg-boiling skills! If you’ve never poached eggs before, it’s not difficult; we promise. Check out our tutorial and just know you might mess up a one or two, but they’ll still taste great.
- SIMPLE TEAM TIP! Crack your eggs into a small bowl before spooning them into your near-boiling water to avoid getting shells in your water.
Eggs aside, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Make sure you add your avocado before the spinach to keep your English muffins crispy.
Any quick tips for making a great hollandaise sauce?
Hollandaise sauce is actually pretty easy to make, despite its tricky reputation. If you want to minimize your load of dishes, we are happy to use a blender.
One thing to know is that hollandaise sauce is technically an emulsion, so there’s always a fear that it might separate or break. Slowly pour in your hot butter and you’re good to go.
If your sauce
break or separate, simply stir in 1 to 2 tablespoons of boiling hot water until smooth.
What other toppings could I use?
While this recipe features avocado and spinach, you can of course get creative with your bennies! Mushrooms and sautéed leeks are wonderful, or you could go a Mediterranean route with olive tapenade, sun-dried tomatoes, and arugula.
Do you want to celebrate autumn? Instead, try putting some roasted pumpkin cubes on top of your Dave’s Killer Bread English muffins. The choices are endless! Experiment and let us know any versions you create and love at home.
Vegetarian Eggs Benedict with spinach and avocado
ingredients
- For the Quick Blender Sauce Hollandaise:
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2 egg yolks
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1 tablespoon lemon juice
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1/4 teaspoon salt
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Pinch of cayenne pepper
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8 tablespoons melted unsalted butter
- For the Eggs Benedict:
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1 tablespoon olive oil
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5 ounces baby spinach
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1 garlic clove, chopped
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pinch of salt and pepper
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1 avocado, thinly sliced
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4 large eggs
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1 tablespoon white vinegar or apple cider vinegar
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2 Dave’s Killer Bread Rockin’ Grains English Muffins
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Chopped green onions for garnish (optional)
method
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Make the Hollandaise Sauce:
Place the egg yolks, lemon juice, salt, and cayenne pepper in a blender or food processor and puree until combined. The mixture should be fluffy and light yellow.
Slowly drizzle in the butter and continue to run the mixer until the sauce thickens.
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Cook spinach:
In a large skillet over medium-high heat, add the olive oil and heat until shimmering. Add the spinach and sauté until wilted and cooked, 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 ready to serve.
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poach eggs:
Bring a large pot with a few inches of water to a gentle simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
Swirl the water with a spoon and gently roll in the beaten eggs.
Poach the eggs in slightly boiling water for 2-3 minutes, or until the whites are set and the center is still soft. Remove the eggs with a slotted spoon and drain on some kitchen towels.
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Assemble the Benedicts:
Toast the English muffins. Mix the hollandaise sauce one last time to smooth it out.
Top English muffins with sliced avocado, then spinach, and finally a poached egg. Just before serving, drizzle hollandaise sauce over each Benedict and sprinkle with chopped spring onions.
Serve immediately.
