Vegetable Eggs Benedict Recipe
Two poached eggs with tomatoes and avocado served on toasted English muffins with Finn's Hollandaise sauce and hash browns.
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Ingredients
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Base & Assembly
Eggs
Finn's Hollandaise Sauce
Hash Browns
Finishing & Garnish
Method
Base & Assembly
- 1
Prepare English muffins and tomato
Split the English muffins and toast cut-side down in a skillet over medium heat with 1 tablespoon butter until golden brown, about 2–3 minutes per side. Slice the tomato into 4–6 thin slices. Season tomato slices lightly with a pinch of salt and a grind of black pepper; set aside.
- 2
Hash Browns
- 3
Grate and rinse potatoes
Using the large holes of a box grater, grate the peeled russets. Place grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible; this helps them crisp.
- 4
Cook hash browns
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons oil and 1 tablespoon butter. When shimmering, spread the grated potato into an even layer (use two batches if needed). Press down with a spatula and cook without stirring until the underside is deeply golden and crisp, 6–8 minutes. Flip in large sections, add a little more oil if dry, and cook another 4–6 minutes until crisp. Season with 3/4 tsp salt and 1/4 tsp pepper while still hot. Stir in chopped chives/parsley if using. Keep warm in a low oven (90–100°C / 200–210°F) while you poach eggs and finish.
Eggs
- 5
Poaching setup
Bring 1.2 liters (about 5 cups) of water to a gentle simmer in a wide shallow pot—small bubbles should form but not a rolling boil. Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Reduce heat so the surface is barely moving.
- 6
Poach eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg into the center. Poach 3 eggs at a time if your pot fits; cook each egg 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain briefly on paper towel, and place on a plate while finishing remaining eggs. Keep eggs warm by resting them in a bowl lined with a clean towel in a low oven if needed.
Finn's Hollandaise Sauce
- 7
Clarify or melt butter
Place 115 g (about 1/2 cup) unsalted butter in a small saucepan over low heat and melt completely. For a clearer sauce, skim foam and use just the clear melted butter, leaving solids behind. Keep warm but not hot.
- 8
Whisk yolks
In a heatproof bowl (or the top of a double boiler), whisk together 3 egg yolks, 2 tablespoons lemon juice, 1 teaspoon cold water and 1/4 teaspoon salt until slightly thickened. Place the bowl over (not touching) simmering water and whisk constantly until mixture becomes pale and slightly thickened—about 2–3 minutes. Do not let the yolks scramble; keep heat gentle.
- 9
Emulsify butter into yolks
Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. Start dropwise, then increase to a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Finish by whisking in 1/8 tsp cayenne and adjust salt and lemon to taste. Keep Hollandaise warm by setting bowl over warm (not hot) water or in a low oven; avoid overheating which will break the sauce.
Assembly & Serve
- 10
- 11
Finish with Hollandaise and garnishes
Spoon Finn's Hollandaise over each poached egg (about 2–3 tablespoons per egg). Sprinkle a light pinch of smoked paprika and chopped chives or microgreens over the sauce for color. Serve immediately with a portion of hot hash browns on the side.