This post is written in partnership with Dave's Killer Bread.
A classic Eggs Benedict is a brunch favorite through and through, but if you're trying to go a bit lighter this season – or you simply don't eat meat – never fear! We've got a simple, veggie-packed version we're excited to share with you today.
The key to making a great veggie Benedict is the base, and here we're using Dave's Killer Bread Rockin' Grains English muffins. They're sturdy yet tender, and accommodate all of the toppings, eggs, and sauce.
How Do I Make a Veggie Benedict?
First up: practice your egg poaching skills! If you haven't poached eggs before, it's not hard; we promise. Check out our tutorial, and just know that you may mess up one or two, but they'll still taste great.
- SIMPLY TEAM TIP! Crack your eggs into a little dish before you spoon them into your almost-boiling water to avoid the possibility of getting shells in your water.
Beyond the eggs, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Do make sure you add your avocado before the spinach to ensure your English muffins stay crispy.
Any Quick Tips for Making Great Hollandaise Sauce?
Hollandaise sauce is actually pretty easy to make, despite its finicky reputation. If you want to minimize your dish load, we love using an immersion blender.
One thing to know is that hollandaise sauce is technically an emulsion, so there's always a fear it could separate or break. Stream your hot butter in slowly, and you'll be good to go.
If your sauce
break or separate, simply blend in 1 to 2 tablespoons of boiling hot water until the consistency smooths out.
What Other Toppings Could I Use?
Of course while this recipe features avocado and spinach, you can get creative with your bennies! Mushrooms and sautéed leeks are wonderful or you could go a Mediterranean route with olive tapenade, sun-dried tomatoes and arugula.
Want to celebrate fall? Try laying some cubes of roasted squash on top of your Dave's Killer Bread English muffins instead. The choices are endless! Experiment, and share with us any versions you're making and loving at home.
Vegetarian Eggs Benedict with Spinach and Avocado
- For the Quick Blender Hollandaise Sauce:
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 8 tablespoons melted unsalted butter
- For the Eggs Benedict:
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 1 clove garlic, minced
- Pinch of salt and pepper
- 1 avocado, thinly sliced
- 4 large eggs
- 1 tablespoon white vinegar or apple cider vinegar
- 2 Dave's Killer Bread Rockin' Grains English muffins
- Chopped scallions, for garnish (optional)
Make the hollandaise sauce:
Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color.
Slowly drizzle in the butter and continue to run the blender until the sauce thickens.
Cook the spinach:
In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.
Poach the eggs:
Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot.
Swirl the water with a spoon and gently roll in the cracked eggs.
Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels.
Assemble the benedicts:
Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out.
Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions.