🏷️ Category: morning meal
⭐ Difficulty: Medium
⏱️ Time: 25 min
📝 Introduction
Indulge in a luxurious breakfast with this Meatless Eggs Benedict, a lacto-ovo vegetarian twist on a classic. Perfectly poached eggs rest on toasted English muffins, crowned with a velvety homemade hollandaise sauce and fresh chives. Ready in just 25 minutes, this dish is ideal for a special morning meal or brunch. Each serving packs 605 calories, 21g of protein, and 45g of rich flavor. The hollandaise, made with egg yolks, lemon juice, and butter, comes together quickly in a food processor. Whether you're a vegetarian or simply craving a meatless option, this recipe delivers restaurant-quality results at home. Serve it for Mother's Day, holidays, or any day you want to impress.
🥘 Ingredients
• butter0.25 cup
• chives2 servings
• cream2 tablespoons
• egg yolks3
• eggs4
• muffins2
• ground pepper2 servings
• lemon juice2 tablespoons
• salt0.5 teaspoon
• vinegar1 teaspoon
👨🍳 Cooking Steps
1
Bring a shallow pan of water and the vinegar to a boil
2
To poach the eggs, break each egg into a cup, and slide into the boiling water
3
By putting it in a cup first, it keeps the eggs neater in the boiling water
4
Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel
5
Toast the English muffins
6
For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth
7
Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed
8
Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs
9
(If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low
10
Pay extra attention to constantly stirring it
11
Stir in the cream and season with pepper
12
Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives
