Vegetarian Eggs Benedict with Smoked Salmon

Indulge in a creative twist on a brunch classic with this Vegetarian Eggs Benedict with Smoked Salmon, featuring a smoky, plant-based take on lox made from marinated and baked carrot strips. Perfectly poached eggs rest atop creamy mashed avocado and golden-toasted English muffins, while a luxuriously smooth, homemade hollandaise sauce ties the dish together. Garnished with fresh dill, this recipe combines gourmet flair with wholesome ingredients, offering a visually stunning and flavor-packed experience. Ideal for vegetarian food lovers, this hearty yet elegant dish is sure to impress at your next brunch gathering!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large carrots
• 1 teaspoon liquid smoke
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 4 English muffins
• 2 avocados
• 4 eggs
• 2 tablespoons white vinegar
• 1 cup unsalted butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.125 teaspoon cayenne pepper
• 1 tablespoon chopped fresh dill

Directions

Step 1

Peel the carrots and slice them into thin strips lengthwise using a vegetable peeler.

Step 2

In a medium bowl, whisk together liquid smoke, soy sauce, maple syrup, and apple cider vinegar to create the marinade.

Step 3

Add carrot strips to the marinade, tossing to coat well. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 4

Prepare an oven to preheat at 200°F (95°C) and spread the marinated carrot strips on a baking sheet. Bake for 10 minutes, just to tenderize them slightly.

Step 5

Halve and toast the English muffins until golden brown.

Step 6

Mash the avocados in a small bowl and spread evenly onto each half of the toasted English muffins.

Step 7

To poach the eggs, fill a saucepan with water, add 2 tablespoons of white vinegar, and heat until simmering.

Step 8

Crack each egg into a small bowl, then gently slip them one by one into the simmering water, cooking for about 3-4 minutes until the whites are set but the yolks remain runny.

Step 9

Use a slotted spoon to remove the poached eggs and set them on paper towels to drain.

Step 10

To make the hollandaise sauce, melt the butter slowly in a small saucepan. Skim off the foam from the surface.

Step 11

Add egg yolks, lemon juice, salt, and cayenne pepper to a blender. Blend on a medium speed while slowly drizzling in the hot melted butter until the mixture is thickened and creamy.

Step 12

Place a poached egg on each avocado-topped English muffin half.

Step 13

Layer the smoked carrot 'lox' generously over the eggs.

Step 14

Drizzle the prepared hollandaise sauce over each Eggs Benedict.

Step 15

Garnish with chopped fresh dill and serve immediately.

Nutrition Facts

Serving size	(1471.4g)

Amount per serving	% Daily Value*
Calories	2924.7

Total Fat 201.3g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1545.5mg	0%
Sodium 4247.6mg	0%
Total Carbohydrate 246.7g	0%
Dietary Fiber 48.8g	0%
Total Sugars 51.1g
Protein 59.2g	0%

Vitamin D 218.9IU	0%
Calcium 438.6mg	0%
Iron 19.2mg	0%
Potassium 3172.6mg	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: 59.7%

Protein: 7.8%

Carbs: 32.5%