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Eggs benedict on a white surface, topped with microgreens.

Green Veggie Eggs Benedict

  • Author: Jessie
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 2-4 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegetarian

Description

An easy vegetarian eggs Benedict with plenty of fresh veggies!


Ingredients

Scale

FOR THE HOLLANDAISE:

  • 2 egg yolks
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter

TO ASSEMBLE:

  • 8 asparagus spears
  • 4 eggs
  • 4 English muffins, halved
  • 1/2 cup goat cheese
  • 8 snow or snap peas
  • 2 Tbsp. chopped fresh chives
  • 1/2 cup microgreens (you could also use arugula, spinach, kale, or any greens you have on hand!)

Instructions

FOR THE HOLLANDAISE:

  1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise – watch the video for a tutorial!)
  2. Melt butter in a saucepan (or in the microwave!) until it's nice and not (a thermometer should register the butter temperature at around 200 degrees F).
  3. Blend the egg mixture with the immersion blender until egg yolks have lightened in color, about 30 seconds.
  4. Stream hot butter into the eggs a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

TO ASSEMBLE:

  1. Heat a medium pot of water until barely simmering.
  2. Snap asparagus spears in half and blanch in the hot water for 30 seconds to 1 minute until they're bright green but still crisp. Pull the asparagus out of the water with tongs or a slotted spoon and set aside.
  3. Bring the water back to a slight simmer and use it to poach the eggs. I poach my eggs for 3-4 minutes until the whites are cooked through but the yolk is still runny.
  4. While the eggs poach, toast the English muffin halves.
  5. Spread a layer of goat cheese over each toasted English muffin, and then top with four of the asparagus pieces.
  6. When the eggs have cooked, remove them from the water with a slotted spoon and put one egg on top of the asparagus on each English muffin half. Season eggs with salt and pepper.
  7. Pour some of your hollandaise over each egg, then top with a couple of snow peas, a sprinkle of chopped chives, and a handful of microgreens. Serve immediately.

Notes

I find the easiest way to poach eggs is to crack each egg into a little ramekin, then add a splash of white vinegar to the cooking water and use a spoon to create a whirlpool in the water. Tip eggs one at a time into the water and cook.

If you have the time and inclination, transfer the just-blanched asparagus to an ice bath to stop the cooking process after you remove it from the hot water. I am generally too lazy for this.

You can dump the water you used to blanch the asparagus in step 2 and replace it with fresh water to poach the eggs. I am generally too lazy for this as well.

I sliced my snow peas down the middle to expose the peas and make them a little prettier! This is totally optional but fun if you have the time.

Mix up the veggies here based on what you have on hand! Pretty much everything tastes good when you cover it in hollandaise sauce, so sky's the limit.

Make the hollandaise sauce in a regular blender if you don't have an immersion blender.

Don't forget to also check out 10 Ways to Use Your Immersion Blender for more great hand blender tips!

Keywords: breakfast, brunch, eggs, entertaining