Veggie Eggs Benedict Recipe

1. Toast English muffins

Split the English muffins and lightly butter each half. Toast in a skillet over medium heat or in a toaster until golden and crisp. Keep warm in a low oven (about 200°F / 95°C) while you prepare other components.

2. Poach eggs

Bring a wide sauté pan of water to a gentle simmer (small bubbles) and add the white vinegar and 1/2 tsp kosher salt. Reduce heat so the water is just below a simmer. Crack one egg into a small ramekin or bowl. Create a gentle whirlpool in the water with a spoon and gently slide the egg into the center. Repeat for remaining eggs, working in batches if necessary so eggs have space. Cook 3–3½ minutes for runny yolks. Remove with a slotted spoon, drain on a paper towel briefly and keep warm on a plate in the low oven or a bowl of warm water.

3. Prepare vegetables

Heat olive oil and 1 tablespoon butter in a medium skillet over medium heat until shimmering. Add the minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

4. Cook vegetables

Add chopped broccoli, cauliflower, and diced zucchini to the skillet. Sauté, stirring occasionally, 5–7 minutes until vegetables are tender-crisp and lightly browned in spots. If pan becomes dry, add a splash of water (1–2 tbs) and cover for 1–2 minutes to help soften, then uncover and continue to cook off liquid.

5. Finish with cream cheese

Reduce heat to low, add the softened cream cheese, lemon juice, salt, and 1/2 tsp black pepper. Stir until cream cheese melts and coats the vegetables, forming a creamy mixture. Taste and adjust seasoning. Stir in sliced chives if using. Keep warm until assembly.

6. Make reduction

In a small saucepan combine the white wine vinegar, white wine, minced shallot, chopped tarragon stems (reserve leaves), and 1/4 tsp black pepper. Simmer over medium heat until the liquid is reduced to about 1–2 tablespoons, about 6–8 minutes. Strain the reduction into a heatproof bowl, pressing on solids, and discard solids. Let the reduction cool slightly.

7. Emulsify yolks

Place the egg yolks into a medium metal or glass bowl and whisk briefly. Add the warm reduction to the yolks in a slow stream while whisking to temper, combining thoroughly.

8. Cook over double boiler

Set the bowl over (not touching) simmering water — a double boiler. Whisk constantly until the yolk mixture thickens and becomes pale and ribbon-like, about 3–5 minutes. Remove from heat.

9. Finish béarnaise

Very slowly drizzle in the hot melted butter while whisking constantly to create an emulsion. Start drop by drop, then thin stream as sauce thickens. When all butter is incorporated, whisk in 1 tsp lemon juice, 1/4 tsp salt, and 1 tsp chopped fresh tarragon leaves. Taste and adjust with more lemon, salt, or tarragon. Keep the sauce warm (not hot) over very low heat or in a thermos; if it gets too thick, whisk in 1 tsp warm water to loosen.

10. Build each serving: place two toasted English muffin halves on a plate (one whole muffin split yields two halves). Divide the vegetable cream cheese sauté evenly and pile on top of each muffin half.

11. Top each vegetable mound with a poached egg (one egg per half for a total of two eggs per serving).

12. Spoon warm béarnaise sauce over the eggs, covering the yolk and vegetable mixture. Garnish with the reserved chopped tarragon leaves, extra chopped chives, and freshly cracked black pepper. Serve immediately.