There are several reasons to enjoy a meal of veggie eggs Benedict with simple hollandaise sauce today. April 16 is National Eggs Benedict Day (who knew?) and with a few changes, it’s perfect for a Meatless Monday meal!
Update a classic
Eggs Benedict is that dish you see served at lovely brunches and on breakfast menus of many restaurants: a toasted English muffin that holds together a poached egg, ham and the rich, classic French hollandaise sauce used as the crowning glory. If you’re looking for a way to take this dish meatless (and find a simple, lower fat option for the hollandaise sauce), this recipe is for you!
A classic eggs Benedict dish is basically an egg sandwich that includes a form of pork (usually ham) as one of its ingredients, served on an English muffin. The rich hollandaise sauce for this dish is a staple.
Go seasonal and meatless
For Meatless Monday, this recipe swaps out the ham and replaces it with roasted asparagus and a thick tomato slice. Not only is asparagus in season, but pairing it with hollandaise sauce is a tried-and-true combination, so you know it will taste divine! Even better, the sauce is easy to make and it’s a reduced fat, full-flavor option. If you think this recipe is only for breakfast, think again! We love breakfast for dinner on a Meatless Monday!
You can serve your eggs as you prefer for this dish, although poached is the typical method.
To poach your eggs
Use very fresh eggs, and remember to use a gentle touch when cooking them. Follow these steps for poaching perfection:
- Use a sauté pan deep enough to hold two to three inches of water (enough to cover the entire egg).
- Boil the water, and then reduce it to simmer and add about a teaspoon of vinegar to the water for each egg you're cooking (this helps the egg whites solidify and keeps the yolk intact).
- Carefully crack your first egg into a shallow cup, and then gently tip it into the water. Then carefully add the remaining eggs in the same way.
- If you'd like, you can use a spoon to gently gather some of the egg white and spoon them over the yolk.
- Cook the eggs for two to three minutes, undisturbed.
- Use a slotted spoon to gently remove the eggs from the pan while draining the water.
Veggie eggs Benedict with simple hollandaise sauce
For the hollandaise sauce
- 1/2 cup reduced fat mayonnaise
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1/8 teaspoon white pepper
- Combine all the ingredients in a small saucepan.
- Whisk until smooth.
- Cook the mixture over low heat, stirring constantly.
- Simmer for about five minutes or until thoroughly heated.
- Keep warm while you put together the rest of the dish.
For the sandwich
- 6 eggs, cooked to your preference
- 6 slices thickly cut tomato (roast slightly if you like)
- 1 bunch asparagus, ends trimmed and sliced in half
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 English muffins, split and toasted just prior to serving
- Nonstick cooking spray
- Preheat your oven to 350 degrees F.
- Lightly spray a baking sheet with the nonstick cooking spray. Lay the asparagus on the sheet on one level. Drizzle them with the olive oil and lightly season with the salt and pepper.
- Roast the asparagus for about 15 to 30 minutes, until soft yet still firm.
- Toast your English muffins, and then place the bottom halves on a serving platter.
- To the bottom halves of each muffin add a tomato slice, then three to four asparagus pieces and the egg.
- Drizzle with the hollandaise sauce and add the top halves of the muffin to each.
- Serve while warm.
Participate in Meatless Monday and eliminate meat from your diet just one day a week. It can help keep your weight down, fight diseases, reduce pollution and even help you avoid the risk of food-borne illnesses.
Try more Meatless Monday recipes
Black bean veggie burgers with corn salsa
Walnut-apple cheddar pizza
Assorted veggie and hummus rolls