Vegetarian Eggs Benedict
Vegetarian Eggs Benedict

Brunch is hands down one of my favorite meals. There’s nothing like a lazy, late breakfast with friends or family to start your weekend morning off right.

But after learning how easy it was to make a vegetarian eggs Benedict at home, I was sold: From now on, I prefer to take my unhurried brunches at home. Pajama party, anyone?

Eggs Benedict is a staple on breakfast and brunch menus. The classic Benedict made with ham or Canadian bacon, and smothered with buttery hollandaise sauce is only the beginning. From there, you can get as creative as you’d like! I prefer mine with veggies.

This vegetarian eggs Benedict with sautéed asparagus and mushrooms and a much healthier version of hollandaise sauce is a delicious way to get your brunch on. And, if asparagus and mushrooms aren’t your cup of tea, modify the toppings to your heart’s content!

Vegetarian Eggs Benedict with Healthier Hollandaise Sauce

5 from 1 vote

Vegetarian Eggs Benedict

The Vegetarian Eggs Benedict recipe features a healthy hollandaise sauce that you'll love.

Course Breakfast
Cuisine French
Keyword vegetarian eggs benedict
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 2 servings, 2 halves each
Calories 425 kcal


  • 1 tsp. olive oil
  • 4 oz. sliced mushrooms
  • 4 oz. asparagus tips sliced into 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
  • 1 tsp. finely chopped fresh 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegetarian Eggs Benedict
Amount Per Serving (2 halves)
Calories 425 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 447mg 149%
Sodium 454mg 19%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 4g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Eggs Benedict Recipe Variations (for two servings):

  • Avocado – Add ¼ avocado.
  • 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.

Vegetarian Eggs Benedict

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen