Meatless Eggs Benedict

Meatless Eggs Benedict requires around 25 minutes from start to finish. One serving contains 605 calories, 21g of protein, and 45g of fat. This recipe serves 2. For $1.74 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a morn meal. It is brought to you by Foodista. 2 people were impressed by this recipe. If you have butter, eggs, cream, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. If you like this recipe, take a look at these similar recipes: Eggs Benedict Deviled Eggs, Meatless Hash and Eggs, and Eggs Benedict.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Bring a shallow pan of water and the vinegar to a boil.
2. To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.
3. Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.
4. Toast the English muffins.
5. For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.
6. Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
7. Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.
8. Stir in the cream and season with pepper.
9. Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.

 

Step by step:

1. Bring a shallow pan of water and the vinegar to a boil.To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.Toast the English muffins.For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.

2. Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.Stir in the cream and season with pepper.

3. Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.

Nutrition Information:

covered percent of daily need