It depends on who you ask! I was a vegetarian for many years, and during that time I still ate eggs and dairy. In my experience, most vegetarians avoid meat but still consume egg and dairy products. Technically, that may be referred to as an ovo-lacto vegetarian diet. Some vegetarians are more closely aligned with a vegan diet, and may choose not to eat eggs or dairy products. If you're cooking this vegetarian egg benedict recipe for guests and aren't sure of their exact dietary preferences, it's always best to ask what they're most comfortable with!

Can I make this recipe vegan?

If you'd like a vegan eggs benedict recipe, we recommend omitting the goat cheese here and swapping the egg for a hearty tomato slice or a seared piece of firm tofu. You'll also need to swap our egg yolk hollandaise for a vegan hollandaise sauce . We have NOT tested this hollandaise with vegan butter or egg substitutes.

Can I make the hollandaise in a regular blender?

Yes! Because it's such a small quantity, we find this hollandaise works best in smaller blenders that have the blades concentrated at the bottom (as opposed to a blender that has blades running all the way up and down a tall center piece). Make sure your blender has a top cap that can be removed to allow you to stream the butter in. This recipe does not work with bullet-style blenders.

Have another hollandaise question?

For troubleshooting, additional FAQs, and more detailed food safety information, see our full hollandaise sauce tutorial .

Green Veggie Eggs Benedict

Name: Vegetarian Eggs Benedict with Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 asparagus spears, trimmed and cut into 2-3" pieces; 4 eggs; 2 egg yolks, at room temperature; 2 Tablespoons warm water (use tap water that's warm to the touch: about 90-110° F); 1 Tablespoon lemon juice; pinch of kosher salt; 1/2 cup unsalted butter (1 stick); 2 English muffins, halved; 1/2 cup goat cheese, at room temperature; kosher salt and fresh cracked black pepper, to taste; 8 snap peas, sliced; 2 Tablespoons chopped fresh chives; 1/2 cup microgreens

Description

This easy vegetarian eggs benedict features bright spring vegetables and a quick immersion blender hollandaise sauce.

Ingredients

Scale

Prep:

8 asparagus spears, trimmed and cut into 2-3" pieces
4 eggs

For the hollandaise:

2 egg yolks, at room temperature
2 Tablespoons warm water (use tap water that's warm to the touch: about 90-110° F)
1 Tablespoon lemon juice
pinch of kosher salt
1/2 cup unsalted butter (1 stick)

To assemble:

2 English muffins, halved
1/2 cup goat cheese, at room temperature
kosher salt and fresh cracked black pepper, to taste

Optional garnishes:

8 snap peas, sliced
2 Tablespoons chopped fresh chives
1/2 cup microgreens

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Instructions

Prep each component:

Heat a medium pot of water over medium heat until it reaches a low simmer. Fill a separate large bowl with ice cubes and cold water to make an ice bath.
Blanch asparagus spears in the hot water for 30-60 seconds, until they're bright green but still crisp. Pull the asparagus out of the water with tongs or a slotted spoon; transfer to the ice bath.
Bring the water back to a low simmer, then poach the eggs. I poach my eggs for 3-4 minutes until the whites are cooked through but the yolk is still runny.
While the eggs poach, toast the English muffin halves and make the hollandaise sauce (below).

Make the hollandaise:

Add egg yolks, warm water, lemon juice, and a pinch of kosher salt to a tall, narrow cup that fits the head of your immersion blender. Blend for about 30 seconds, until you have a smooth mixture that's slightly lightened in color.
Melt butter in a small saucepan over medium-low heat until it reaches a low simmer (about 180-185°F; bubbling, but not browning). Transfer melted butter to a small measuring cup with a spout to make it easier to pour.
With the immersion blender running, add hot butter to egg mixture a tiny bit at a time. Blend for a few seconds in between each addition to fully incorporate the butter and let the eggs heat up slowly (if you add the hot butter too fast, the eggs can curdle). Continue adding butter a little at a time, blending well between each addition, until all butter has been incorporated and the hollandaise is thick and fluffy.
Blend in additional warm water a teaspoon at a time (if needed) until the hollandaise reaches a drizzle-able consistency.

Assemble:

Spread a layer of goat cheese over each toasted English muffin. Top with a few pieces of asparagus and a poached egg. Add a pinch of salt and pepper to season the eggs.
Pour some of your hollandaise over each egg, then top with a couple of snap peas, a sprinkle of chopped chives, and a handful of microgreens. Serve immediately.

Notes

Let egg yolks come to room temperature on the counter for 30 minutes or so before you make the hollandaise sauce. This helps them cook evenly when blended with hot butter, and gives us a smoother sauce.

Slice your snap peas down the seam, and trim away just half of the shell to expose the peas inside. This is completely optional, and it can take some practice, but it's a fun way to elevate the presentation here!

Hollandaise and food safety. Consuming raw or undercooked eggs may increase your risk of food borne illness. The USDA recommends heating all eggs to a minimum internal temperature of 160°F (note: many popular egg preparations, including poached eggs, over-easy eggs, and soft boiled eggs, do not meet this temperature requirement). To ensure your hollandaise reaches a recommended temperature of 160°F, be sure to use room temperature egg yolks and very hot butter. Use a kitchen thermometer to check the final temperature; if your hollandaise has not yet reached 160°F, you can place it in a small saucepan or skillet and cook, whisking constantly, over medium-low heat until it reaches the correct temperature. For more information on raw eggs and food safety, be sure to read our full guide to immersion blender hollandaise sauce.