Veggie Eggs Benedict only without Canadian bacon and loaded with veggies.

We love eggs Benedict around here…pretty much eggs in every way…served all day. I’ve shared Eggs Benedict served over corned beef and hash, which is still one of the best things I’ve ever had. Here’s a lighter version: veggie eggs Benedict with a ginger lemon hollandaise sauce. This is a great way to use up veggies in your fridge that are leftover from the night before or vegetables that might be close to expiring that you need to use up. This is a great vegetarian meal.
I usually think of Eggs Benedict as a fancy breakfast option, but this would make a great meal for dinner too.

Vegetable Eggs Benedict Recipe

Eggs Benedict is usually a slice of Canadian bacon, a poached egg topped with Hollandaise sauce and served over a toasted English Muffin. If you don’t have Canadian bacon you can still enjoy a lot of the same flavors with this veggie Eggs Benedict.

How to poach eggs for Eggs Benedict:

Poaching eggs is tricky, I shared some tips to getting the perfect poached eggs in the Corned Beef Eggs Benny post, since then my mom introduced me to my new favorite kitchen helper: the poaching pods! Have you seen these? It’s basically a silicone pod that holds the egg all together in a non stick little pod making it so your poached egg turns out perfect every time! They’re awesome! If you don’t have one of those pods and you want to master poached eggs without one, here are some tips:

Crack the egg into a small bowl or ramekin. This will keep the turbulence to a minimal.
The water should be a gentle simmer…not a rolling boil…this is also to keep the turbulence to a minimal.
Add a little vinegar to the water. This helps keep the egg whites close to the egg yolk.
Use a circular object to keep the egg white contained near the egg yolk. A biscuit cutter or any cylinder shape with an opening on bottom will work.
Keep the egg slowly moving around the water to cook on all sides, and to avoid it sticking to the bottom. Spoon water over the top and flip it over in the water. Depending on how you like your yolks cooked, you’ll want to watch it close so you don’t over cook the egg yolks.

What vegetables are good for Vegetable Eggs Benedict?

When it comes to choosing which vegetables to add to veggie eggs Benedict, there are so many options. Choose vegetables that your family likes or cooked veggies that you have leftover from the night before or veggies that might be close to expiring…basically use what you got! Here’s some of our favorites:

sautéed sliced mushrooms
sautéed spinach
steamed green beans
steamed broccoli florets
steamed asparagus
roasted or steamed cauliflower
steamed carrots
steamed artichoke hearts

Veggie Eggs Benedict with Hollandaise Sauce

Eggs Benedict loaded with veggies and topped with Ginger Lemon Hollandaise Sauce

Author Kami | NoBiggie.net

Ingredients

1 English muffin cut and toasted
2 eggs poached to soft set
1 cup sliced mushrooms sautéed in 1 tsp butter,
2 cups spinach steamed until soft
1 small bunch asparagus steamed until crisp and tender
salt and pepper to taste

For the Hollandaise Sauce:

1/2 cup butter
3 egg yolks
1/4 teaspoon Dijon mustard
1 1/2 tablespoon lemon juice
1 small piece of ginger peeled and finely grated

Instructions

For the Hollandaise Sauce:

Place the butter and grated ginger in a sauce pan and heat until completely melted and hot.
In the blender, combine the egg yolks, mustard, and lemon juice. Cover, and blend for about 5 seconds.
Set the blender on high speed, and carefully pour the butter into the egg yolk mixture in a thin stream. It will thicken up quickly. You can keep the sauce warm by placing the blender container in a pan of hot water, until ready to serve.

Make the Veggies Eggs Benedict:

Place the poached egg on the toasted English muffin,
Add the sautéed mushrooms, asparagus and spinach.
Top with the hollandaise sauce and serve immediately.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

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It’s so good! I’m excited for you to make it!
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