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
- Steam the broccolini until fork tender.
- 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.
- 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.
- Toast the English muffins.
- 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.
- 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