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Vegetarian Eggs Benedict

This vegetarian eggs Benedict with asparagus, mushrooms, and healthier version of Hollandaise sauce is a delicious way to brunch.

Course Breakfast
Keyword eggs
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 2 servings, 2 halves each
Calories 425 kcal
Author BODi

Ingredients

  • 1 tsp. olive oil
  • 4 oz. sliced mushrooms
  • 4 oz. asparagus tips (1-inch pieces; about 1 cup)
  • 2 cups water
  • 2 tsp. fresh lemon juice (or white vinegar)
  • 4 large eggs
  • 2 whole-grain English muffins, split, toasted
  • ¼ cup Healthy Hollandaise Sauce
  • 1 tsp. finely chopped parsley (for garnish; optional)

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
  3. Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
  4. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
  5. Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
  6. Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.
Nutrition Facts
Vegetarian Eggs Benedict
Amount Per Serving (1 serving)
Calories 425 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 447mg149%
Sodium 454mg20%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 4g4%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.