How do I make a vegetarian eggs benedict?

Discover a delicious meat-free Eggs Benedict recipe. Our vegetarian version features sautéed spinach and tangy sun-dried tomato hollandaise.

You'll need

Items needed to answer the question, How do I make a vegetarian Eggs Benedict. Items include: English Muffins Eggs Spinach Mayonnaise Lemon Juice Dijon Mustard Sun-dried Tomatoes (chopped) Olive Oil

English Muffins 4
Eggs 4
Spinach 2 cups
Mayonnaise 1/2 cup
Lemon Juice 2 tablespoons
Dijon Mustard 1 tablespoon
Sun-dried Tomatoes (chopped) 2 tablespoons
Olive Oil 1 tablespoon

Take note
Please make sure to handle hot pans and boiling water with caution. Also, if you have any allergies to eggs or dairy, be sure to use suitable alternatives.

1

Poach the Eggs

Fill a deep saucepan with water and bring it to a gentle simmer. Crack an egg into a small bowl or cup. Create a gentle whirlpool in the water by stirring it with a spoon, then carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and place it onto a plate. Repeat with the remaining eggs.

2

Sauté the Spinach

Heat a tablespoon of olive oil in a skillet over medium heat. Add a handful of spinach and cook until it wilts down, stirring occasionally. This should take about 2-3 minutes. Remove the cooked spinach from the skillet and set it aside.

3

Prepare the Hollandaise

In a blender, combine 1/2 cup mayonnaise, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, and 2 tablespoons of chopped sun-dried tomatoes. Blend until smooth and creamy. If the hollandaise is too thick, add a splash of water to thin it out.

4

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown. Feel free to use a toaster or pop them under the broiler for a minute. You want them nice and crispy!

5

Assemble & Serve

Place a toasted English muffin half on a plate, followed by a handful of sautéed spinach. Gently place a poached egg on top of the spinach. Finally, generously drizzle the sun-dried tomato hollandaise on top. Repeat for the remaining servings. Serve immediately and enjoy your sensational vegetarian Eggs Benedict!