A vegetarian rendition of a brunch classic that you won’t want to miss, with creamy sliced avocado, sautéed spinach, and an easy blender Hollandaise sauce. Toast up whole-grain English muffins for a weekend home run that the entire family will enjoy!
A classic Eggs Benedict is a brunch staple, but if you’re looking for a lighter option or don’t eat meat, don’t worry. We’re happy to share a simple, vegetable-packed version with you today.
The base is essential for crafting a fantastic vegetable Benedict, and we’re using Dave’s Killer Bread Rockin’ Grains English muffins. They’re robust but tender, and can hold all of the toppings, eggs, and sauce.
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How Do I Make a Veggie Benedict?
First up: practice your egg poaching skills! If you haven’t poached eggs before, it’s not hard; we promise. Check out our tutorial, and just know that you may mess up one or two, but they’ll still taste great.
- SIMPLY TEAM TIP! Crack your eggs into a little dish before you spoon them into your almost-boiling water to avoid the possibility of getting shells in your water.
Beyond the eggs, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Do make sure you add your avocado before the spinach to ensure your English muffins stay crispy.
Any Quick Tips for Making Great Hollandaise Sauce?
Despite its reputation for being difficult to create, Hollandaise sauce is actually quite simple. If you want to reduce your dish load, we recommend utilizing an immersion blender.
It’s important to note that hollandaise sauce is technically an emulsion, so there’s always the possibility that it will split or shatter. Slowly stream your hot butter into the mixture, and you’ll be fine.
If your sauce breaks or separates, simply add 1 to 2 tablespoons of boiling hot water and blend until the consistency is smooth.
What Other Toppings Could I Use?
Of course, while this recipe features avocado and spinach, you can 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.
Want to celebrate fall? Try laying some cubes of roasted squash on top of your Dave’s Killer Bread English muffins instead. The choices are endless! Experiment, and share with us any versions you’re making and loving at home.
Vegetarian Eggs Benedict with Spinach and Avocado
For the Quick Blender Hollandaise Sauce:
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch cayenne pepper
- 8 tablespoons melted unsalted butter
For the Eggs Benedict:
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 1 clove garlic, minced
- Pinch salt and freshly ground black pepper
- 1 tablespoon white vinegar or apple cider vinegar
- 4 large eggs
- 2 Dave’s Killer Bread Rockin’ Grains English muffins
- 1 avocado, thinly sliced
- Chopped scallions, for garnish, optional
Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color. Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2 to 3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
Swirl the water with a spoon and gently roll in the cracked eggs.
Let eggs poach in not-quite-boiling water for 2 to 3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels.
Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.