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Vegetarian Eggs Benedict with Spinach and Avocado
Vegetarian Eggs Benedict with Spinach and Avocado
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Satisfying vegetarian brunch: Avocado, sautéed spinach, and easy blender Hollandaise on toasted English muffins. Perfect weekend treat for the family!
Ingredients:
  • 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 kosher 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)
Instructions:
  • Prepare the hollandaise sauce by combining egg yolks, lemon juice, salt, and cayenne in a blender or food processor until frothy and light yellow. Slowly add the butter while blending until the sauce thickens.
  • 1. Heat olive oil in a large skillet over medium heat until shimmering. Add spinach and sauté until wilted, about 2 to 3 minutes. Stir in garlic, salt, and pepper. Keep warm on low heat until serving.
  • To poach the eggs, simmer water in a pot, add a splash of vinegar, gently swirl the water, and carefully slide in cracked eggs. Poach for 2 to 3 minutes until the whites are set but the centers are still soft. Use a slotted spoon to lift the eggs onto paper towels to drain.
  • Prepare the benedicts by toasting the English muffins. Blend the hollandaise sauce for a final smooth touch. Layer sliced avocado, spinach, and a poached egg on top of the English muffins. Just before serving, generously spoon hollandaise sauce over each Benedict and garnish with minced scallions. Serve promptly.

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