Veggie Eggs Benedict recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›River City Bistro›Veggie Eggs Benedict Recipe

Veggie Eggs Benedict Recipe

Inspired by River City Bistro
Time30m
Serves2

Poached eggs atop a toasted English muffin, topped with house-made hollandaise. Served with fruit & choice of home fries or latkes. With spinach, tomatoes, and cremini mushrooms.

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.

Main Ingredients

Method

Preparation Steps

1

Prepare the Hollandaise Sauce

In a double boiler, whisk together the egg yolks and lemon juice until frothy. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.

2

Cook the Vegetables

In a skillet over medium heat, melt a bit of butter. Add the sliced cremini mushrooms and sauté for about 3-4 minutes until tender. Add the spinach and cook until wilted. Season with salt and pepper, then set aside.

3

Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

4

Toast the English Muffins

While the eggs are poaching, split and toast the English muffins until golden brown.

5

Assemble the Dish

On each toasted English muffin half, layer sautéed spinach and mushrooms, a slice of tomato, and top with a poached egg. Drizzle the hollandaise sauce over the top.

6

Serve

Serve immediately with assorted fruit on the side and your choice of home fries or latkes.