Best Vegetarian Eggs Benedict Recipe for Easy Brunch

Eggs Benedict is a beloved brunch classic, but traditional versions often rely heavily on ham or bacon. If you’re a vegetarian or just looking to cut down on meat, this best vegetarian eggs benedict recipe is a delicious twist that doesn’t compromise on flavor or indulgence.

Featuring perfectly poached eggs, toasted English muffins, fresh avocado, sautéed spinach, and a rich, velvety hollandaise sauce made without butter, this dish combines creamy, tangy, and savory elements for a truly satisfying meal.

Whether you’re preparing a special weekend breakfast or impressing guests, this recipe is simple to follow with ingredients that are easy to find. It’s a great way to enjoy the elegance of eggs benedict while keeping your meal plant-friendly.

Plus, it’s incredibly customizable, allowing you to swap in your favorite veggies or add a bit of spice. Let’s dive into why this vegetarian eggs benedict is sure to become your new brunch favorite!

Why You’ll Love This Recipe

This vegetarian eggs benedict offers several reasons to love it:

• Meat-free but hearty: The combination of avocado and sautéed spinach provides satisfying texture and flavor without the need for ham or bacon.
• Rich, creamy hollandaise: Made with a simple, butter-free recipe that uses olive oil or vegan butter alternatives, perfect for those wanting a lighter or dairy-free option.
• Perfectly poached eggs: Learn the foolproof method that ensures silky yolks that ooze just right.
• Quick and easy: This recipe comes together in under 30 minutes, ideal for busy mornings or last-minute brunch plans.
• Customizable: Add mushrooms, tomatoes, or even vegan sausage to suit your taste.

Ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 1 ripe avocado, sliced
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 tablespoon white vinegar (for poaching eggs)
• Salt and pepper, to taste
• For the hollandaise sauce:
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup olive oil or melted vegan butter
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)

Equipment

• Medium saucepan or deep skillet (for poaching eggs)
• Small heatproof bowl (for hollandaise)
• Whisk
• Toaster or oven (for English muffins)
• Slotted spoon
• Mixing bowl
• Frying pan (for sautéing spinach)

Instructions

1. Prepare the hollandaise sauce: In a heatproof bowl set over simmering water, whisk together the egg yolks and lemon juice until the mixture slightly thickens and doubles in volume. Slowly drizzle in the olive oil or melted vegan butter, whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper. Keep warm.
2. Toast the English muffins: Split the muffins and toast until golden brown. Set aside on serving plates.
3. Sauté the spinach: Heat olive oil in a frying pan over medium heat. Add the spinach and cook until just wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
4. Poach the eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center. Poach for 3-4 minutes until the white is set but yolk remains runny. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
5. Assemble the eggs benedict: On each toasted English muffin half, layer sautéed spinach, sliced avocado, and a poached egg. Spoon generous amounts of hollandaise sauce over the top.
6. Serve immediately: Garnish with freshly ground black pepper or chopped chives if desired.

Tips & Variations

For perfectly poached eggs every time, use the freshest eggs possible and keep the water at a gentle simmer rather than a rolling boil.

• Spinach substitute: Try kale or arugula sautéed with garlic for a different flavor profile.
• Add mushrooms: Sautéed cremini or shiitake mushrooms add an earthy, meaty texture.
• Vegan hollandaise: Use silken tofu, nutritional yeast, and lemon juice blended for a dairy-free sauce alternative.
• Extra protein: Add a slice of grilled halloumi or a vegetarian sausage patty.
• Spice it up: Add a dash of smoked paprika or hot sauce to the hollandaise for a kick.

Nutrition Facts

Serving Suggestions

This vegetarian eggs benedict pairs beautifully with a variety of sides and beverages for a complete brunch experience.

• Serve with a crisp green salad dressed with lemon vinaigrette for freshness.
• A side of roasted potatoes or hash browns complements the creamy eggs and avocado.
• Fresh fruit or a fruit salad adds a sweet contrast to the savory main dish.
• Enjoy with freshly brewed coffee or a mimosa for a celebratory touch.

For more fantastic brunch ideas, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge your sweet tooth later with the Cinnamon Pecan Ice Cream Recipe. You can also explore savory bites with our Cheese Penny Recipe.

Conclusion

This best vegetarian eggs benedict recipe is a delightful way to enjoy a classic brunch staple without meat. The creamy avocado, tender sautéed spinach, perfectly poached eggs, and luscious hollandaise sauce come together to create a balanced and flavorful dish that’s sure to impress.

Whether you’re cooking for vegetarians or simply want a lighter take on eggs benedict, this recipe offers a nourishing and elegant option.

With easy-to-follow steps and customizable ingredients, it’s perfect for both beginners and seasoned cooks. So the next time you crave a restaurant-quality brunch at home, give this recipe a try and savor the deliciousness of a truly satisfying vegetarian eggs benedict.

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