Vegetarian Eggs Benedict Recipe
Spinach, tomatoes, & Moe's special hollandaise sauce with poached eggs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetarian Eggs Benedict
Method
Preparation
- 1
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and black pepper. Set aside.
- 2
Prepare Tomatoes
Slice the ripe tomato into thick slices. Set aside for assembly.
- 3
Toast English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
Poaching Eggs
- 4
Boil Water
In a large pot, bring water to a gentle simmer. Add 1 tablespoon of vinegar to the water, which helps the eggs maintain their shape.
- 5
Poach Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water one at a time. Poach for about 3-4 minutes for a runny yolk, or longer if you prefer firmer yolks. Remove the eggs with a slotted spoon and drain on a paper towel.
Assembly
- 6
- 7
Add Hollandaise Sauce
Generously drizzle Moe's special hollandaise sauce over the top of each assembled Benedict.
- 8
Season and Serve
Sprinkle with additional salt and black pepper to taste. Serve immediately while warm.
