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Veggie Eggs Benedict with Hollandaise Sauce

Eggs Benedict loaded with veggies and topped with Ginger Lemon Hollandaise Sauce

Author: Kami | NoBiggie.net
  • 1 English muffin cut and toasted
  • 2 eggs poached to soft set
  • 1 cup sliced mushrooms sautéed in 1 tsp butter,
  • 2 cups spinach steamed until soft
  • 1 small bunch asparagus steamed until crisp and tender
  • salt and pepper to taste
For the Hollandaise Sauce:
  • 1/2 cup butter
  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 tablespoon lemon juice
  • 1 small piece of ginger peeled and finely grated
For the Hollandaise Sauce:
  1. Place the butter and grated ginger in a sauce pan and heat until completely melted and hot.

  2. In the blender, combine the egg yolks, mustard, and lemon juice. Cover, and blend for about 5 seconds.
  3. Set the blender on high speed, and carefully pour the butter into the egg yolk mixture in a thin stream. It will thicken up quickly. You can keep the sauce warm by placing the blender container in a pan of hot water, until ready to serve.

Make the Veggies Eggs Benedict:
  1. Place the poached egg on the toasted English muffin,
  2. Add the sautéed mushrooms, asparagus and spinach.
  3. Top with the hollandaise sauce and serve immediately.