Ahh, classic Eggs Benedict. A perfect poached egg perched atop a crisp, buttery English muffin. Lemony, creamy Hollandaise sauce smothering the top; a slice of ham or bacon sandwiched somewhere there in the middle.
Wait, what? Cue screeching brake noise. This is a vegetarian blog! Well, good thing! Because today, we’ve got a meatless version of Eggs Benedict that will have you singing the praises of Sunday brunch right along with the meat-eating chorus.
You can even gloat a little, if you want–because I uphold that this vegetarian Eggs Benedict, with luscious avocado and smoky roasted red peppers in lieu of meat, beats the pants off of the carnivorous version any day of the week.
First, we’ve got the standard English muffin. Toasted, then buttered. I just buy ’em at the store, but if you’re really feeling ambitious, I’m pretty sure this homemade version would be incredible. Next, we layer on a couple of slices of perfectly ripe, buttery avocado. And then, a nice hunk of roasted red pepper. I make them at home (and here’s how I do it), but a store-bought jar will do you just fine. Hollandaise sauce made with a blender–so much easier!
And, of course, a perfectly poached egg.
In our kitchen, I cook 95% of the time, because I love it. But poached eggs are my guy’s domain; he’s got ’em mastered. People have all kinds of tips and tricks to achieving the perfect poached egg. Here are his.
Fill a shallow (about 3-inch) saucepan about 3/4 of the way with water. Add a generous pinch of salt and a splash (about a tablespoon) of white vinegar. Bring to a boil.
Crack up to four eggs into individual bowls or teacups. Note: Sometimes he doubles up and adds two eggs per teacup. Other times, when, say, he’s under pressure to create two perfect-looking poached eggs for an Eggs Benedict blog story, he’ll go ahead and use one cup or bowl per egg.
When the water has come to a boil, gently lower the teacups into the water, allowing the water to first creep a bit into the cup before gently but quickly pouring the egg completely into the water. Repeat as quickly as possible with remaining eggs.
Set the timer for exactly three minutes; wait and watch. At first, the whites and the yolks may seem like they’re all over the place, but hold tight. Soon enough, the whites will begin to wrap back around their yolks. If the water threatens to boil over, reduce the heat a bit. And if some white, foamy stuff appears on the top of the water, gently skim it off with a spoon.
As soon as the timer goes off, gently scoop the eggs out of the water with a slotted spoon and serve. That’s it!
Okay! Now that you’ve poached your eggs, it’s time to get crackin’ (ahem) on this here meatless Eggs Benedict.
For the Hollandaise Sauce:
For the Eggs Benedict:
To Make the Hollandaise Sauce:
To Make the Eggs Benedict:
New Recipes Every Week!Get email updates from Oh My Veggies