5 from 3 votes
Eggs Benedict with Avocado and Roasted Red Pepper
Smoky roasted red peppers and buttery avocado stand in for the meat in this splurge-worthy vegetarian Eggs Benedict recipe.
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings:
4
servings
Calories:
582 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
For the Hollandaise Sauce:
- ½ cup butter unsalted, 1 stick
- 2 egg yolk
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon kosher salt
- Pinch cayenne pepper optional
For the Eggs Benedict:
- 4 English Muffin sliced in half
- 2 tablespoons butter
- 1 avocado sliced, small
- 1 roasted red pepper drained, small jar
- 2 tablespoons white vinegar divided
- 8 egg
Instructions
To Make the Hollandaise Sauce:
- Place the butter in a small saucepan set over medium-low heat. Warm just until sizzling. Add the egg yolks, lemon juice, salt, and cayenne (if using) to a blender. Blend at medium speed for about 1 minute, until well-blended and yolks are pale. With the blender running on medium, very slowly and carefully stream the butter into the egg yolk mixture. The yolks will cook thanks to the heat of the butter, and the sauce will form. It will be pale yellow and fairly runny. Pour into a bowl and keep in a warm place until ready to serve. I usually set mine over a bowl of warm water.
Cup of Yum
To Make the Eggs Benedict:
- Toast the English muffins and butter them. Lay two toasted English muffins each, buttered side up, onto four serving plates. Layer avocado, then roasted red peppers, over the top.
- Now, poach the eggs. Fill a shallow (about 3-inch) saucepan about ¾ of the way full with water and set it over high heat. Stir in a pinch of salt and 1 tablespoon of vinegar and bring to a boil. Meanwhile, crack four of the eggs into individual bowls or teacups. Gently lower the teacups into the water, allowing the water to creep a bit into the cup before pouring the egg completely into the water. Repeat as quickly as possible with remaining three eggs. Cook for 3 minutes exactly. (Set a timer!) Be sure not to let the water boil over and if any white foam appears, gently skim it off with a spoon. Once the 3 minutes is up, scoop the poached eggs out of the water with a slotted spoon and set one egg on top of each muffin. To poach the remaining four eggs, discard water and start with fresh water, salt, and the remaining tablespoon of vinegar.
- Once the Eggs Benedict are assembled, drizzle Hollandaise sauce over each and, if desired, sprinkle with additional cayenne or garnish with a basil leaf or chopped chives. Serve immediately.
Nutrition Information
Serving
2muffins/eggs
Calories
582kcal
(29%)
Carbohydrates
33g
(11%)
Protein
18g
(36%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
487mg
(162%)
Sodium
826mg
(34%)
Potassium
488mg
(10%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
1448IU
(29%)
Vitamin C
12mg
(13%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 582
% Daily Value*
| Serving | 2muffins/eggs | |
| Calories | 582kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 18g | 36% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 487mg | 162% |
| Sodium | 826mg | 34% |
| Potassium | 488mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 1448IU | 29% |
| Vitamin C | 12mg | 13% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.