Meatless Eggs Benedict
If you want to add more lacto ovo vegetarian recipes to your repertoire, Meatless Eggs Benedict might be a recipe you should try. This recipe serves 2 and costs $1.74 per serving. One serving contains 605 calories, 21g of protein, and 45g of fat. It is brought to you by Foodista. 2 people were glad they tried this recipe. Head to the store and pick up ground pepper, muffins, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It works well as a breakfast. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Eggs Benedict Deviled Eggs, Meatless Hash and Eggs, and Eggs Benedict.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 0.25 cup butter
- 2 servings chives
- 2 tablespoons cream
- 3 egg yolks
- 4 eggs
- 2 muffins
- 2 servings ground pepper
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 1 teaspoon vinegar
Instructions
- 1
Bring a shallow pan of water and the vinegar to a boil.To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.Toast the English muffins.For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
- 2
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. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.Stir in the cream and season with pepper.
- 3
Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.