Veggie Benedict Recipe
Two Pasture Raised Eggs Over Easy | Spinach | Avocado | Tomato | English Muffin | Pesto Hollandaise
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Ingredients
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Muffins & Base
Greens & Veg
Eggs
Pesto Hollandaise
Garnish
Method
Muffins & Base
- 1
Toast and butter muffins
Split the English muffins and toast halves until golden. Spread 1/2 tablespoon unsalted butter total across the muffin halves while still warm (about 30–60 seconds). Keep toasted muffins warm in a low oven (90–100°C / 200°F) or covered.
Greens & Veg
- 2
Prepare tomato and avocado
Slice the tomato into 1/4-inch rounds (about 4–6 slices) and set aside. Halve, pit, and thinly slice the avocado; toss slices with 1 tsp lemon juice to prevent browning and keep warm at room temperature.
- 3
Pesto Hollandaise
- 4
Clarify butter (optional but quick)
Melt 4 tablespoons unsalted butter in a small saucepan over low heat until fully liquid and foamy. Remove from heat and let sit 1 minute; skim any white solids if desired. Keep butter warm (not hot).
- 5
Make the emulsion
In a heatproof bowl (or the bowl of a small blender), whisk together 2 large egg yolks and 1 teaspoon fresh lemon juice until slightly thickened. Place the bowl over a saucepan of barely simmering water (double-boiler) making sure the bowl doesn't touch the water. Whisk constantly and very slowly drizzle the warm melted butter into the yolks in a thin stream until the sauce thickens and becomes glossy (about 3–4 minutes). If using a blender, run on low and pour butter slowly through the lid opening.
- 6
Finish sauce
Whisk in 1 teaspoon prepared basil pesto, 1/4 tsp salt, and 1/16 tsp white pepper or a pinch of cayenne. Taste and adjust seasoning. Keep the hollandaise warm (off heat) until plating; if it cools too much, briefly rewarm over the double-boiler while whisking.
Eggs
- 7
Poach eggs (over-easy style alternative)
Bring a medium saucepan of water to a gentle simmer (small bubbles). Add 1/4 tsp salt and 1 tsp white vinegar. Create a gentle whirlpool with a spoon and gently slip one egg at a time into the center. Poach for 2:45–3:15 minutes for a runny yolk with set whites (adjust ±15 seconds for desired doneness). Use a slotted spoon to lift eggs, blot on paper towel to remove excess water, and keep in warm water (off-heat) until plating. If you prefer over-easy eggs instead of poached, heat 1/2 tablespoon butter in a nonstick skillet over medium, crack eggs in, cook whites until mostly set (~2 minutes), flip gently and cook 10–20 seconds more for slightly runny yolks, then remove.
Assembly & Garnish
- 8
- 9
Sauce and finish
Spoon 2 tablespoons of warm pesto hollandaise over each egg, letting some run down the sides. Sprinkle a pinch of extra black pepper and 1/2 tablespoon microgreens or chopped chives over the top for color and freshness.
- 10
Serve
Serve immediately while eggs are warm and hollandaise is silky. Estimated plated time: serve within 5 minutes for best texture.