Vegetarian Eggs Benedict with Spinach and Avocado

A vegetarian version of a brunch classic you don't want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. Toast up whole grain English muffins and you've got a weekend home run the whole family will love!

Dave's Killer Bread Team

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.

Dave's Killer Bread Team

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.

Dave's Killer Bread Team

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

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings


For the Quick Blender Hollandaise Sauce:

  • 2 egg yolks

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt

  • Pinch cayenne pepper

  • 8 tablespoons melted unsalted butter

For the Eggs Benedict:

  • 1 tablespoon olive oil

  • 5 ounces baby spinach

  • 1 clove garlic, minced

  • Pinch salt and freshly ground black pepper

  • 1 tablespoon white vinegar or apple cider vinegar

  • 4 large eggs

  • 2 Dave's Killer Bread Rockin' Grains English muffins

  • 1 avocado, thinly sliced

  • Chopped scallions, for garnish, optional


  1. 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.

  2. 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 to 3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving.

  3. 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 to 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.

  4. 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.

    Serve immediately.

Nutrition Facts (per serving)
773 Calories
59g Fat
48g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 773
% Daily Value*
Total Fat 59g 76%
Saturated Fat 21g 107%
Cholesterol 403mg 134%
Sodium 549mg 24%
Total Carbohydrate 48g 17%
Dietary Fiber 9g 34%
Total Sugars 20g
Protein 17g
Vitamin C 22mg 110%
Calcium 175mg 13%
Iron 4mg 23%
Potassium 924mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.