Vegetarian Eggs Benedict

A Traditional Dish with a Vegetarian Twist.

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Eggs Benedict is a crisp and luscious combination of a toasted English muffin topped with sizzling Canadian bacon, a silky poached egg and velvety, lemon-infused Hollandaise sauce. The creation of this staple of brunches and Sunday breakfasts is credited to the first restaurant opened in the United States, namely the famed Delmonico`s. When favorite patron, Mrs. LeGrand Benedict asked for a new take on lunch, Chef Charles Ranhofer not only offered an instantly classic delight, but he also named it for the woman who inspired it.

Thirty-four years later at the Waldorf Hotel, a hung-over Wall Street broker named Lemuel Benedict pleaded for toast, crisp bacon, poached eggs and Hollandaise. Legendary chef Oscar Tschirky liked the combination so much, he added it to his breakfast and lunch menus. He also restored the classic combination of Canadian bacon and English muffin, suggesting that he was already aware of the dish.

vegetarian eggs benedict

Today, there`s a version of Eggs Benedict to suit every palate, including several vegetarian recipes. It`s tricky to get the timing right, so make Julia Child`s Hollandaise recipe in the blender instead of by hand.

Vegetarian Eggs Benedict

Ingredients:

  • Olive oil
  • 5 oz cremini mushrooms, washed and thinly sliced
  • 1 clove garlic, minced
  • 1 shallot, thinly sliced
  • 1/2 pound spinach, chopped
  • Cracked pepper
  • Sea salt
  • 3 egg yolks
  • 1-2 tbsp fresh lemon juice
  • Cayenne pepper
  • 1 stick butter
  • White vinegar
  • Eggs
  • English muffins, toasted

Method:

  1. Cover a small saute pan with a thin layer of olive oil. Heat it until you can just start to smell its rich scent.
  2. Add the mushrooms, garlic and shallot and stir them to coat them lightly with the hot oil. Cremini mushrooms, also called Baby Bella or Baby Portobello mushrooms, are a more mature version of white mushrooms, which release much less liquid when cooking. Season the mixture with cracked pepper and sea salt to taste and saute it for about 5 minutes.
  3. Stir in the chopped spinach and turn the heat under the pan to its lowest setting.
  4. Fill a deep frying pan with about 1/4-inch of water and add a drop or two of vinegar - not too much, because you don`t want to give the poached eggs a sour flavor. Bring the water to a low simmer and leave it.
  5. Put the egg yolks, lemon juice and a dash of cayenne pepper into your blender and whirl it for 3 seconds.
  6. Melt the butter in a small saucepan or the microwave until it is frothy.
  7. Turn the blender on and slowly add the butter. This should only take about 30 seconds because the Hollandaise should thicken quickly. Place the blender carafe in a bowl of warm water to keep the Hollandaise warm.
  8. Crack as many eggs as you will be serving into small, individual bowls or ramekins.
  9. Bring the water and vinegar up to a full boil, stirring it in a circular motion with a wooden spoon.
  10. Slide the eggs into the swirling water. You can also use silicone egg poaching cups, but the swirling method is much more fun. Let the eggs poach for 4 to 5 minutes, spooning the hot water gently on top to help heat the yolks.
  11. Place a pair of toasted English muffins on each plate and top with the warm mushroom and spinach mixture.
  12. Scoop the eggs out of the water one at a time with a slotted spoon and place one on each muffin half, on top of the mushrooms and spinach.
  13. Pour a generous amount of Hollandaise sauce over each egg and serve with extra on the side.

The best way to ensure that all of your vegetarian recipes come out perfectly every time is to start with the very best equipment. The foodies at The Vegetarian Center are huge fans of the Rangemaster  line and once you take a look at all they have to offer, you will be, too.

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