Vegetarian Classic Eggs Benedict

Start your morning with a gourmet twist on a brunch-time favorite with this Vegetarian Classic Eggs Benedict. This elevated recipe swaps the traditional Canadian bacon for vibrant sautéed spinach, adding a fresh, earthy note to the dish. Perfectly poached eggs with velvety yolks sit atop toasted English muffins, all crowned with a rich, buttery homemade Hollandaise sauce infused with zesty lemon and a touch of black pepper. The dish is finished with a sprinkle of fresh chives for a pop of color and flavor. Ready in just 40 minutes, this vegetarian take on a classic is an indulgent, meat-free option for breakfast or brunch that feels like a restaurant-quality experience right at home.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 English muffins
• 4 Large eggs
• 2 cups Fresh spinach
• 1 cup Unsalted butter
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 1 tablespoon White wine vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Water
• 1 tablespoon Olive oil
• 2 tablespoons Chives

Directions

Step 1

Begin by making the Hollandaise sauce: In a small saucepan, melt the butter over low heat until fully melted. Set aside to cool slightly.

Step 2

In a metal or glass bowl, whisk together the egg yolks and water until it thickens and turns pale yellow.

Step 3

Place the bowl over a pot of simmering water (double boiler) and continue whisking. Ensure the bottom of the bowl does not touch the water.

Step 4

Slowly drizzle in the melted butter while continuously whisking until the sauce is thickened. Add in the lemon juice, salt, and pepper to taste. Remove from heat and keep warm.

Step 5

For the poached eggs: Fill a medium saucepan with about 3 inches of water and add the white wine vinegar. Bring to a gentle simmer.

Step 6

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully drop each egg into the water. Poach for about 3–4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.

Step 7

While the eggs are poaching, heat the olive oil in a pan over medium heat. Add the spinach and sauté until wilted. Season with a pinch of salt and black pepper.

Step 8

Split the English muffins in half and toast them until golden brown.

Step 9

Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each with a generous amount of sautéed spinach, followed by a poached egg.

Step 10

Drizzle the poached eggs generously with Hollandaise sauce. Garnish with chopped chives and serve immediately.

Nutrition Facts

Serving size	(694.0g)

Amount per serving	% Daily Value*
Calories	1830.6

Total Fat 150.6g	0%
Saturated Fat 70.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1545.5mg	0%
Sodium 2247.6mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 9.9g	0%
Total Sugars 12.8g
Protein 40.6g	0%

Vitamin D 214.9IU	0%
Calcium 312.4mg	0%
Iron 13.1mg	0%
Potassium 407.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 8.5%

Carbs: 20.1%