Meatless Eggs Benedict
If you want to add more lacto ovo vegetarian recipes to your repertoire, Meatless Eggs Benedict might be a recipe you should try. This recipe serves 2 and costs $1.74 per serving. One serving contains 605 calories, 21g of protein, and 45g of fat. It is brought to you by Foodista. 2 people were glad they tried this recipe. Head to the store and pick up ground pepper, muffins, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It works well as a breakfast. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Eggs Benedict Deviled Eggs, Meatless Hash and Eggs, and Eggs Benedict.
- Serves: 2
- Time: 25 Mins
- Category: morning meal, brunch, breakfast
- Health Rating: 7.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
butter | 56.75 | grams | None |
 |
chives | 2.0 | servings | None |
 |
cream | 2.0 | Tbsps | None |
 |
egg yolks | 3.0 | None | |
 |
eggs | 4.0 | None | |
 |
muffins | 2.0 | None | |
 |
ground pepper | 2.0 | servings | None |
 |
lemon juice | 2.0 | Tbsps | None |
 |
salt | 0.5 | teaspoons | None |
.jpg) |
vinegar | 1.0 | teaspoon | None |
butter
Qty: 56.75
Metric: grams
Price: None
chives
Qty: 2.0
Metric: servings
Price: None
cream
Qty: 2.0
Metric: Tbsps
Price: None
egg yolks
Qty: 3.0
Metric:
Price: None
eggs
Qty: 4.0
Metric:
Price: None
muffins
Qty: 2.0
Metric:
Price: None
ground pepper
Qty: 2.0
Metric: servings
Price: None
lemon juice
Qty: 2.0
Metric: Tbsps
Price: None
salt
Qty: 0.5
Metric: teaspoons
Price: None
vinegar
Qty: 1.0
Metric: teaspoon
Price: None
Instructions
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.
Ingredients:
- hollandaise sauce
- english muffin
- lemon juice
- egg yolk
- vinegar
- butter
- sandwich bread
- water
- egg
- salt
Equipment:
- food processor
- slotted spoon
- frying pan
Step 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.
Ingredients:
- pepper
- cream
- sauce
- egg
Equipment:
- double boiler
- frying pan
Step 3: Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.
Ingredients:
- fresh chives
- poached egg
- sauce
Dietary Information
- Vegetarian
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 605.48 kcal | 30.27% |
| Fat | 45.02 g | 69.27% |
| Saturated Fat | 23.52 g | 147.03% |
| Carbohydrates | 29.41 g | 9.8% |
| Net Carbohydrates | 27.78 g | 10.1% |
| Sugar | 1.33 g | 1.48% |
| Cholesterol | 696.92 mg | 232.31% |
| Sodium | 1170.52 mg | 50.89% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 20.53 g | 41.07% |
| Selenium | 42.91 µg | 61.3% |
| Vitamin B2 | 0.67 mg | 39.64% |
| Phosphorus | 372.9 mg | 37.29% |
| Vitamin A | 1839.11 IU | 36.78% |
| Folate | 107.39 µg | 26.85% |
| Vitamin B5 | 2.5 mg | 25.04% |
| Vitamin B12 | 1.4 µg | 23.41% |
| Vitamin D | 3.46 µg | 23.05% |
| Vitamin E | 2.44 mg | 16.28% |
| Iron | 2.85 mg | 15.82% |
| Zinc | 2.23 mg | 14.89% |
| Vitamin B6 | 0.28 mg | 14.16% |
| Calcium | 133.23 mg | 13.32% |
| Manganese | 0.26 mg | 13.21% |
| Vitamin B1 | 0.19 mg | 12.99% |
| Copper | 0.17 mg | 8.26% |
| Vitamin C | 6.53 mg | 7.92% |
| Potassium | 266.51 mg | 7.61% |
| Magnesium | 27.03 mg | 6.76% |
| Fiber | 1.63 g | 6.54% |
| Vitamin B3 | 1.01 mg | 5.04% |
| Vitamin K | 5.21 µg | 4.96% |
