Dairy-Free Classic Eggs Benedict
Elevate your brunch game with this indulgent yet allergen-friendly Dairy-Free Classic Eggs Benedict. Perfectly poached eggs rest atop golden toasted English muffins layered with warm Canadian bacon or ham, all smothered in a rich, velvety dairy-free hollandaise sauce made with creamy almond milk, vegan butter, and a hint of nutritional yeast for a savory depth of flavor. This easy-to-follow recipe is ready in just 40 minutes, packing in gourmet flavor without the dairy. Garnished with freshly chopped chives, this dish combines elegance and comfort, making it an ideal centerpiece for your next breakfast or brunch gathering. Whether you're accommodating dietary restrictions or simply looking for a lighter take on a classic, this recipe is sure to impress!
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Ingredients
- 2 whole English muffins
- 4 large Eggs
- 4 slices Canadian bacon or ham
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Vegan butter
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dijon mustard
- 0.125 teaspoon Cayenne pepper
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped
Directions
Step 1
Split and toast the English muffins until they're golden and set aside.
Step 2
In a saucepan over low heat, melt the vegan butter, then add the almond milk, lemon juice, nutritional yeast, Dijon mustard, cayenne pepper, and black pepper. Whisk continuously until the sauce thickens slightly. Keep warm.
Step 3
In a separate large pot, bring water to a gentle simmer and add the white vinegar and salt.
Step 4
Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Cook for about 4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
Step 5
While the eggs are poaching, heat a skillet over medium heat and warm the Canadian bacon or ham for about 2 minutes on each side.
Step 6
To assemble, place a warmed slice of Canadian bacon or ham on each half of the toasted English muffins.
Step 7
Top each with a poached egg.
Step 8
Generously spoon the dairy-free hollandaise sauce over the top.
Step 9
Garnish with chopped chives and serve immediately.
Nutrition Facts
| Serving size | (1037.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1981.6 |
| Total Fat 130.2g | 0% |
| Saturated Fat 67.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 864.0mg | 0% |
| Sodium 6656.9mg | 0% |
| Total Carbohydrate 99.5g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 17.5g | |
| Protein 94.9g | 0% |
| Vitamin D 251.8IU | 0% |
| Calcium 606.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1423.8mg | 0% |
Source of Calories