Savor a brunch classic with this Vegetarian Eggs Benedict recipe. Featuring perfectly poached eggs and sautéed spinach atop a toasted English muffin, all topped with a rich and creamy hollandaise sauce, this dish is perfect for a leisurely weekend breakfast or brunch. Elegant, delicious, and satisfying, it’s sure to become a favorite at your table.
Ingredients
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter melted
- Pinch of cayenne pepper optional
- Salt to taste
For the Eggs Benedict
- 2 English muffins split and toasted
- 4 large eggs
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh chives chopped (for garnish, optional)
Instructions
- Prepare the Hollandaise Sauce
- Heat a double boiler: Fill the bottom part of a double boiler with about an inch of water. Bring to a simmer over medium heat.
- Whisk the yolks and lemon juice: In the top part of the double boiler (or a heatproof bowl), whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Add the butter: Place the bowl over the simmering water, ensuring it doesn't touch the water. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with a pinch of cayenne pepper (if using) and salt. Keep the sauce warm.
- Prepare the Poached Eggs
- Boil the water: In a medium saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar.
- Poach the eggs: Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.
- Sauté the Spinach
- Sauté the spinach: In a medium skillet, heat the olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Assemble the Eggs Benedict
- Toast the muffins: While the spinach is sautéing, toast the English muffin halves until golden brown.
- Assemble the dish: Place a toasted English muffin half on each plate. Top each half with a portion of sautéed spinach, followed by a poached egg. Spoon the warm hollandaise sauce generously over the eggs.
- Garnish and serve: Garnish with chopped fresh chives if desired. Serve immediately.
Notes
Enjoy this elegant and delicious Eggs Benedict with a creamy hollandaise sauce, a true brunch classic!
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