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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

Ingredients

  • 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

Instructions

  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.