Vegetarian Eggs Benedict

Vegetarian Eggs Benedict

$0.00 Sale

This vegetarian eggs Benedict with asparagus, mushrooms, and healthier version of Hollandaise sauce is a delicious way to brunch.

 Prep Time 15 mins
 Cook Time 27 mins
 Total Time 42 mins
 Servings 2 servings, 2 halves each

Ingredients
  • 1 tsp. olive oil
  • 4 oz. sliced mushrooms
  • 4 oz. asparagus tips (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 (recipe below)
  • 1 tsp. finely chopped 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.

Healthy Hollandaise Sauce

Ingredients

  • Hot water
  • ⅔ cup reduced-fat (2%) plain Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 3 large egg yolks
  • ½ tsp. Dijon mustard (optional)
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 pinch ground white pepper (optional)
  • Ground cayenne pepper (to taste; optional)
  • 3 Tbsp. organic grass-fed butter, melted

Instructions

  1. Fill large saucepan ¼ full of water. Bring to a boil over medium-high heat. Reduce heat; gently boil.

  2. Place a heat-resistant bowl over the saucepan so that it rests snugly like a lid.

  3. Combine yogurt, lemon juice, egg yolks, and mustard (if desired) in a medium bowl; whisk to blend. Season with salt, pepper, and cayenne pepper (if desired).
  4. Add yogurt mixture to bowl over saucepan; cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
  5. Remove from heat; add butter, stirring constantly, for 3 to 4 minutes, or until sauce has cooled.