Vegetarian Eggs Benedict

Sunday’s are made for sleeping in and enjoying a late breakfast as a family.

This weekend I am grateful to have my parents and one of my sisters here to share in our Sunday brunch tradition. Since we all LOVE a good eggs benny I’m whipping this one up for all of us. Although this is vegetarian you could add in turkey bacon if you gotta get a meat fix in there.


Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 2 servings, 2 halves each

1 tsp . olive oil
4 oz . sliced mushrooms
4 oz . asparagus tips (1-inch pieces) (about 1 cup)
2 cups water
2 tsp . fresh lemon juice (or white vinegar)
4 large eggs
2 whole grain English muffins , split, toasted
¼ cup Healthy Hollandaise Sauce (see below)
1 tsp . finely chopped parsley (for garnish; optional)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
3. Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
4. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
5. Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
6. Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.

Vegetarian Eggs Benedict Recipe Variations (for two servings):
Avocado – add 1/4 avocado per serving
Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus
Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus
Tomato – Substitute 6 slices of tomato for mushrooms or asparagus
Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin.

Healthy Hollandaise Sauce

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 servings, about 2 Tbsp. each

Hot water
⅔ cup reduced-fat (2%) plain Greek yogurt
1 Tbsp . fresh lemon juice
3 large egg yolks
½ tsp . Dijon mustard (optional)
½ tsp . sea salt (or Himalayan salt)
1 pinch ground white pepper (optional)
Ground cayenne pepper (to taste; optional)
3 Tbsp . organic grass-fed butter , melted

1. Fill large saucepan ¼ full of water. Bring to a boil over medium-high heat. Reduce heat; gently boil.
2. Place a heat resistant bowl over the saucepan so that it rests snuggly like a lid.
3. Combine yogurt, lemon juice, egg yolks, and mustard (if desired) in a medium bowl; whisk to blend. Season with salt, pepper, and cayenne pepper (if desired).
4. Add yogurt mixture to bowl over saucepan; cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
5. Remove from heat; add butter, stirring constantly, for 3 to 4 minutes, or until sauce has cooled.

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