This delicious Vegetarian Eggs Benedict recipe is made with broccolini and a tangy, luscious Meyer Lemon Hollandaise sauce.  Dreamy and delicious! Vegan-adaptable!
This delicious Vegetarian Eggs Benedict recipe is made with broccolini and a tangy, luscious Meyer Lemon Hollandaise sauce.  Dreamy and delicious! Vegan-adaptable! 
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Sanaya Roman

Why you’ll love Vegetarian Eggs Benedict

I’m always on the lookout for a good version of Vegetarian Eggs Benedict without the ham. This recipe for vegetarian Eggs Benedict has a delicious stack of steamed broccolini over a toasted Sourdough English muffin, with a pillowy poached egg, drizzled with the most scrumptious Meyer Lemon Hollandaise Sauce.  It’s pretty much my dream breakfast. You know how much I love having veggies for breakfast!
Broccolini is similar to broccoli but with smaller florets and longer, thinner stalks–which work well in this recipe.  Steaming it allows it to become a little more tender and easier to cut through with a knife, keeping the benedict more intact as you eat it.
There are lots of ways to adapt and vary this recipe- read on!

What you’ll need

  • Large eggs
  • Broccolini – see variations below.
  • English muffins- toasted. We love our Sourdough English Muffins
  • Meyer Lemons – so good here but regular lemons will suffice.
  • Extra Virgin olive oil
  • Salt and pepper to taste
  • Butter
  • Cayenne Pepper 

OPTIONAL: garnish with flaky sea salt, pepper, chili “threads” ( or chili flakes, or Aleppo chili pepper), lemon zest and fresh chopped Italian parsley.

Meyer Lemon Hollandaise

You’ll love the subtle difference; it’s really scrumptious here!

Vegetarian Benedict Variations and substitutions

This delicious Vegetarian Eggs Benedict recipe is made with broccolini and a tangy, luscious Meyer Lemon Hollandaise sauce.  Dreamy and delicious! Vegan-adaptable! 

How to make Vegetarian Eggs Benedict

  1. Steam the broccolini until fork tender.
  2. Poach the eggs. Heat 3 inches of water in a large saucepan to boiling. Lower heat to keep it at a gentle simmer.  Add a little splash of vinegar. Break the eggs, one at a time into a custard cup or bowl. Pour these one at a time gently into the water. Simmer the eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Use a slotted spoon to remove and place on a paper towel lined plate.
  3. Make the Meyer Lemon Hollandaise Sauce: Vigorously whisk the egg yolks and Meyer lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and pepper and cayenne. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  4. Toast the English muffins.
  5. To Assemble: place the english muffin on the bottom, then broccolini, season with salt and pepper, top with poached egg, spoon hollandaise over top and around, season again with flaky salt, pepper, chili “threads” or chili flakes ( or Aleppo chili pepper) lemon zest, Italian parsley.
  6. Serve immediately!

Serving Suggestions

For a special brunch, whip up the Meyer Lemon Hollandaise and poach the eggs, and “fancy up” the presentation a bit.

I love using chili threads for a little spice and a nice presentation. They are like chili flakes only thinly sliced into threads. 🙂

Storing Eggs Benedict

Eggs Benedicts are best consumed right after making. Or keep leftovers in the fridge for up to 24 hours and reheat in the microwave.

Print
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Vegetarian Eggs Benedict

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Breakfast, brunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This delicious Vegetarian Eggs Benedict recipe is made with broccolini and a tangy, luscious Meyer Lemon Hollandaise sauce.  Dreamy and delicious! Vegan-adaptable!


Ingredients

Units
  • 4 eggs-poached
  • 8 ounces broccolini
  • 2 English muffins- toasted
  • 1 meyer lemon
  • olive oil
  • Salt and pepper to taste

Meyer lemon hollandaise sauce

  • 4 egg yolks
  • 1/2 C butter, melted
  • 1 1/2 Tablespoons meyer lemon juice ( or regular lemon juice)
  • Pinch salt, pepper and cayenne

OPTIONAL –garnish with flaky sea salt, pepper, chili “threads” ( or chili flakes, or Aleppo chili pepper), lemon zest and fresh chopped Italian parsley.


Instructions

  1. Steam the broccolini until fork tender.
  2. Poach the eggs. Heat 3 inches of water in a large saucepan to boiling. Lower heat to keep it at a gentle simmer.  Add a little splash of vinegar. Break the eggs, one at a time into a custard cup or bowl. Pour these one at a time gently into the water. Simmer the eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Use a slotted spoon to remove and place on a paper towel lined plate.
  3. Make the Meyer Lemon Hollandaise Sauce: Vigorously whisk the egg yolks and Meyer lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and pepper and cayenne. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  4. Toast the English muffins.
  5. To Assemble: place the english muffin on the bottom, then broccolini, season with salt and pepper, top with poached egg, spoon hollandaise over top and around, season again with flaky salt, pepper, chili “threads” or chili flakes ( or Aleppo chili pepper) lemon zest, Italian parsley.
  6. Serve immediately!

Nutrition

  • Serving Size: 1 eggs benedict
  • Calories: 433
  • Sugar: 1.6 g
  • Sodium: 424.5 mg
  • Fat: 34.8 g
  • Saturated Fat: 17.9 g
  • Carbohydrates: 18.7 g
  • Fiber: 1.5 g
  • Protein: 13.1 g
  • Cholesterol: 430.5 mg

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Comments

  1. What a perfect brunch, eggs royale (smoked salmon) is normally my favourite but love the idea of broccolini for a bit of a lighter version. Initially thought it was saffron strands on top, have never seen those chilli strands but I have meaning to make it over to my cities Chinese supermarket and will be sure to see if they stock them.

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