This veggie eggs benedict recipe serves 4 people and will take around 30 mins to prepare and cook. The dish is traditionally served at breakfast or brunch time, but this version of poached eggs, butter sauce and a toasted muffin make a delicious light lunch or supper dish too.
If you’re looking for a traditional Hollandaise sauce recipe we’d recommend Michel Roux’s classic. For a cheat’s version, use a ready made Hollandaise sauce or mayonnaise. Add Paprika to dust on top for an extra spicy topping.
You can learn how to poach the perfect egg with our simple and easy guide!
- 2 large egg yolks,
- 1 tbsp lemon juice
- 115g unsalted butter, cut into small pieces
- 4 large eggs, at room temperature
- 4 toasting muffins, split
- 1 beefsteak tomato, thickly sliced
- A handful of baby spinach leaves
- Paprika to dust
Put the egg yolks and lemon juice in a heatproof bowl and whisk for about 1 min until paler and creamy. Put the bowl over a pan of gently simmering water and heat through, stirring, for about 2 min.
Add the butter, a little at a time, whisking all the time until each piece has melted and is thoroughly blended into the egg. Once all the butter has been added you should end up with a thick, creamy and smooth Hollandaise sauce – this will take about 10 mins. Remove from the water, season with salt and cover with foil.
Bring a deep frying pan of water to the boil and reduce to a gentle simmer. Crack an egg on to a plate and carefully slide into the water. Repeat with the other eggs. Cook gently for about 5 mins depending on how you like your eggs cooked. Meanwhile, toast the muffins.
To serve, arrange toasted muffins on warm serving plates and spread a little sauce on top. Top each with a slice of tomato and a few spinach leaves. Drain the eggs using a slotted spoon and place one on top of each portion. Season lightly with paprika and serve immediately with extra sauce.
Top tip for making Veggie eggs Benedict
For a more traditional breakfast dish, omit the spinach and replace with some fried mushrooms.