Veggie Eggs Benedict Recipe

Roast potatoes

Preheat oven to 200°C (400°F). Toss halved baby potatoes with 1 tbs olive oil, 0.5 tsp smoked paprika and 0.25 tsp salt. Spread cut-side down on a rimmed baking sheet and roast 20–25 minutes until golden and tender. Remove from oven and keep warm.

Dress greens

In a small bowl, whisk juice of 1/2 lemon with 1 tsp extra-virgin olive oil and 0.25 tsp salt. Toss mixed salad greens lightly just before serving to avoid wilting.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbs lime juice, 1 tbs finely minced red onion, 1 tbs chopped cilantro, 1 tsp salt, 0.25 tsp black pepper and optional 0.5 tsp minced jalapeño. Taste and adjust seasoning. Keep covered in fridge until plating.

Combine 1 diced tomato, 0.5 tsp minced garlic, 1 tbs chopped basil, 1 tsp extra-virgin olive oil, 0.5 tsp balsamic reduction (optional) and 0.25 tsp salt in a small bowl. Let sit 5–10 minutes to meld flavors.

Prepare a double boiler

Bring a small pot of water to a bare simmer. Use a heatproof bowl that sits on top of the pot without touching the water.

Whisk yolks

Place 3 egg yolks in the bowl with 1 tbsp lemon juice and 0.5 tsp Dijon mustard (if using). Whisk constantly until mixture thickens slightly and becomes pale, 1–2 minutes.

Emulsify with butter

Slowly drizzle in the 6 tbs warm melted butter in a steady stream while whisking vigorously so sauce emulsifies. Continue whisking until sauce is thick and glossy. If it gets too thick, whisk in 1–2 tsp warm water. Season with 0.5 tsp salt and 0.125 tsp white pepper or cayenne. Keep the Hollandaise warm over the off-heat bowl (remove from direct steam) until serving.

Toast croissant bread

Heat a skillet over medium heat and add 1 tbs unsalted butter. Toast croissant halves 1–2 minutes per side until golden and warmed through. Keep warm.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer and add 1 tsp white vinegar and 1 tsp fine sea salt. Stir the water to create a gentle whirlpool. Crack each egg into a small cup then slip an egg into the simmering water one at a time. Poach 3–3.5 minutes for runny yolks (or longer to taste). Use a slotted spoon to lift eggs and drain on paper towel briefly.

On each toasted croissant base, spread about 2 tbs guacamole. Spoon 1 tbs bruschetta mixture on top of the guacamole (or place to the side if preferred). Place a poached egg on each croissant.

Ladle 2–3 tbs warm Hollandaise sauce over each poached egg. Arrange roasted potatoes and dressed greens on the plate beside the croissant eggs Benedict.

Finish with a sprinkle of microgreens or chopped chives and a grind of black pepper. Serve immediately.