Smart Health Shop Forum Blog: Eggs Benedict (Vegetarian)

Thursday, January 1, 2015

Eggs Benedict (Vegetarian)

I’d say I started the new year off right. I woke up, learned how to poach eggs, made vegetarian Eggs Benedict with potatoes and strawberries, then did a solid workout. It’s all downhill from here . . .

Since I’m a dietitian, I have to start by saying that eggs are not necessarily a health food. I’d say I eat one egg per week, if that. But since it’s New Years Day, I wanted to make my husband a special breakfast and use my new vegan Hollandaise sauce recipe.

My healthier version of Eggs Benedict includes a sprouted whole grain Ezekiel English muffin, a slice of tomato, steamed spinach, a poached egg, and vegan Hollandaise sauce. I don’t want to oversell it, but this is possibly the best breakfast of all time.

My husband doesn’t like tomatoes, so I bought pre-made crab cakes from Whole Foods and put those on his English muffins as a treat. These are also delicious, but are not as good for you. If you like tomatoes and have access to some good ones (hard to find during these colder months), I encourage you to try my version!

Eggs Benedict (Vegetarian)

Servings: 2

Time: 30 mins

Difficulty: medium

Ingredients:

1 whole grain or gluten-free English muffin, cut in half

2 large tomato slices, lightly salted if desired

1 large handful of fresh baby spinach

2 T. water

2 fresh eggs

1/2 cup vegan Hollandaise sauce (you will have some left over)

Fresh cracked pepper and paprika (optional garnish)

Directions:

Bring a large pot of water to a boil and add a splash of vinegar.

While waiting for the water to boil, prepare your other ingredients: slice your tomatoes and bread, and toast bread slices. Place spinach in a microwave-safe glass dish with 2 T. water, lightly cover, and microwave for 30-45 seconds to wilt. You could also steam the spinach on the stove, but the microwave is faster and requires less cleanup.

Pour your Hollandaise sauce into a small saucepan and stir until warm over low heat. If using sauce that has been stored in the fridge for a few hours/days, add a squeeze of lemon juice to freshen it up a bit. Remove from heat when warm.

Poach your eggs: Crack one egg at a time into separate ramekins or mugs. Take a spoon and stir a slow circle in the simmering water to create a whirlpool effect (this helps keep the egg white in the center of the pot). Now slowly tilt the ramekin, place the bottom edge about one inch into the hot water, and carefully ease the egg into the water. Some of the egg white will swirl around the pot, and this is fine. Start a timer and cook for 3 minutes. Plate your English muffins and add a slice of tomato and half of the steamed spinach on top of each. Remove poached egg with a slotted spoon, letting as much water drain as possible before transferring the egg to the top of the spinach. The egg white should be opaque and the yolk should be runny when punctured. Repeat for second serving.