Vegetarian Eggs Benedict Recipe with Avocado and Tomato
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3 servings
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Cuisine
North American
Vegetarian Eggs Benedict Recipe with Avocado and Tomato
Description
Vegetarian Eggs Benedict starts by toasting English muffins or hash brown patties until browned and crispy. Avocado and tomato slices are prepared for layering. The hollandaise sauce is made in a double boiler by vigorously whisking egg yolks and lemon juice until thickened, then gradually adding warm butter to form a silky sauce seasoned with salt and cayenne pepper.
Eggs are poached gently in simmering water flavored with salt and white distilled vinegar to help the whites coagulate. After slicing the toasted base, layered avocado and tomato are topped with the poached eggs and drizzled with hollandaise for a rich finish. Seasonings include kosher salt, black pepper, and cayenne for subtle heat.
This dish presents the classic luxurious textures and flavors of Eggs Benedict without meat, making it suitable for vegetarian diets. It pairs well with a light salad or fresh fruit to balance richness. Leftover poached eggs and hollandaise can be stored refrigerated for up to two days.
Ingredients
- ½ cup butter unsalted
- 3 English Muffin opened OR 3 hash brown patties
- 2 tablespoons white distilled vinegar
- 6 egg
- 3 egg yolk
- 2 tablespoons lemon juice
- 1 avocado sliced
- 2 tomato sliced
- kosher salt to taste
- cayenne pepper powder to taste
- black pepper to taste
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.
Notes
- Store leftover poached eggs in an airtight container in the fridge for up to two days.
- Leftover hollandaise sauce keeps well for two days refrigerated and can be gently reheated before serving.
User Reviews
Overall Rating
5
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