Vegetarian Eggs Benedict Recipe with Avocado and Tomato

Name: Vegetarian Eggs Benedict Recipe with Avocado and Tomato
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: ½ cup unsalted butter; 3 English muffins; 2 tablespoons white distilled vinegar; 6 eggs; 3 egg yolks; 2 tablespoons lemon juice; 1 avocado; 2 tomatoes; kosher salt; cayenne powder; pepper

User Reviews

5.0

177 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
3 servings
Course
Breakfast, Brunch
Cuisine
North American

Vegetarian Eggs Benedict Recipe with Avocado and Tomato

Ethan Patterson

Report

This easy vegetarian eggs benedict recipe combines a perfectly poached egg under a gluten free hollandaise sauce, with juicy tomato and avocado slices. Served on an English muffin or a hashbrown, this makes for a perfect brunch option!

Share:

I Made This!

132 people made this

Print

36 people printed this

Save this

106 people saved this

Ingredients

Servings

½ cup unsalted butter
3 English muffins opened OR 3 hash brown patties
2 tablespoons white distilled vinegar
6 eggs
3 egg yolks
2 tablespoons lemon juice
1 avocado sliced
2 tomatoes sliced
kosher salt to taste
cayenne powder to taste
pepper to taste

Add to Shopping List

Instructions

Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top.
Melt the butter in the microwave.
Fill a large pot with water, and add salt and vinegar. Bring water to a boil: you should have noticeable steam rising off the surface of the pot without letting the water reach a simmering point. Place a large stainless steel bowl over the pot.
Make the hollandaise sauce: To the stainless steel bowl, add the 3 egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency, which will take about 1 to 2 minutes. Gradually pour in ½ cup of the warm butter, whisking continuously until the mixture becomes thick and creamy. Taste, and season with salt and cayenne powder. Remove bowl with hollandaise sauce and set aside.
Poach the eggs: Break eggs into 6 ramekins. Lower the water to a simmer, avoiding a rolling boil. Using a slotted spoon, create a whirlpool motion in your pot. Next, place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring occasionally in a clockwise motion, until the egg white is set while the yolk remains runny, which should take approximately 2 to 3 minutes (2 minutes will give you a perfectly runny yolk; 3 will give a semi-runny yolk with a set outer circle).
To serve, line up 3 plates and place two halves of an English Muffin, or a Hashbrown on each plate. Top each serving with a few slices of avocado. Once the eggs are ready, take them out with a slotted spoon and dry them off with a paper towel. Place two eggs on top of each serving topped with avocado slices. Add a tomato slice on top of each egg and pour some hollandaise sauce over the whole thing. Lastly, sprinkle some more cayenne powder on top of the sauce, and serve (leave the second half of the English muffins on the side).
Leftover poached eggs will keep in an airtight container in the fridge for 2 days. Leftover hollandaise sauce will keep for 2 days as well.