Pillowy Vegetarian Eggs Benedict with broccolini and a tangy Meyer Lemon Hollandaise sauce.  Dreamy and delicious! 
Vegetarian Eggs Benedict with Broccolini and Meyer Lemon Hollandaise
You strengthen people as you surround them with your loving thoughts.
Sanaya Roman
I’m always on the lookout for a good version of Vegetarian Eggs Benedict without the ham. This vegetarian Eggs Benedict has a delicious stack of steamed broccolini topped with a pillowy egg and delicious Meyer Lemon Hollandaise Sauce  spooned over top- which makes for a truly decadent and special brunch.
Broccolini is similar to broccoli but with smaller florets and longer, thiner stalks–which whit works well in this recipe. The broccolini can be roasted or steamed. Steaming seems to work better in the Benedict, allowing it to become a little more tender, and easier to cut through with a knife, keeping the benedict more in tact. Also, steaming requires no oil, reducing the calories some. And you won’t miss it with the Hollandaise sauce.

If roasting the broccolini, toss with olive oil, salt pepper, lemon zest and 1 or 2 cloves of minced garlic. Spread out on a sheet pan, and roast at 400F until fork tender, turning after 15 minutes.

Eggs over Roasted Broccolini, a healthy gluten free breakfast | www.feastingathome.com
For a special brunch, whip up the Meyer Lemon Hollandaise and poach the eggs, and “fancy up” the presentation a bit.
Broccolini Benedict w/ Meyer Lemon Hollandaise | www.feastingathome.com
I love using chili threads for a little spice and nice presentation. They are like chili flakes only thinly sliced into threads. 🙂
Broccolini Benedict w/ Meyer Lemon Hollandaise | www.feastingathome.com
Hope you like these Vegetarian Eggs Benedicts as much as we have!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Eggs Benedict w/ Broccolini and Meyer Lemon Hollandaise

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Brunch
  • Method: Stove top
  • Cuisine: Pacific northwest

Description

Eggs Benedict with Broccolini and a Meyer Lemon hollandaise Sauce.


Ingredients

Scale
  • 4 eggs- poached or fried
  • 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 ½ 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

Steam or roast the broccolini until fork tender. If roasting, toss w/ a little olive oil, salt, pepper, lemon zest, minced garlic- spread out on a sheet pan and roast in  400 F oven until tender.)

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.

Poach or fry the eggs.
Toast the english muffins.

To Assemble: place the english muffin on the bottom, then broccolini, season with salt, top with 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
Serve immediately!



Nutrition

  • Calories: 445

Keywords: Vegetarian Benedict, Eggs benedict without ham, eggs benedict with broccolini, meyer lemon hollandaise

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

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.