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Vegetable Eggs Benedict with hollandaise sauce for two and a runny poached egg

Vegetable Benedict with Small Batch Hollandaise Sauce

Learn how to make this classic French sauce perfect for blanketing over this vegetable twist on an Eggs Benedict. Inspired by and adapted from Tyler Florence's Hollandaise Recipe 

Course Breakfast
Cuisine French
Keyword Asparagus, Benedict, Eggs, Mushrooms, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Cathy

Ingredients

For the Vegetable Benedict

  • 2 English Muffins Sliced in half and toasted
  • 1 TBS Extra Virgin Olive Oil
  • 1 1/2 Cups Chopped, Fresh Asparagus
  • 1 Cup Chopped Mushrooms White or Portabello
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 4 Large Eggs

For the Hollandaise Sauce (Enough for two portions.)

  • 2 Egg Yolks
  • 1 TBS Fresh Lemon Juice
  • 4 TBS Melted Butter
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1-3 TBS Hot Water (If needed)

Instructions

For the Vegetable Benedict

  1. Toast the English muffins in the toaster. Set aside.

  2. Add the olive oil to a saute pan, and heat over medium high heat. Once the oil is hot, toss in the chopped asparagus and chopped mushrooms. Add the salt, pepper, garlic powder, and onion powder. Cook the vegetables for about 7-9 minutes while stirring occasionally. Remove from heat.

  3. To poach the eggs: Fill a small sauce pot with water so that the water comes about halfway up the sides. Bring the water to a vigorous boil, and add a pinch of salt. Slowly add the eggs to the pot of water, one at a time. (Only poach two eggs at a time to avoid over crowding the pot.) Cover the pot with a lid, and turn off the heat. Let the eggs sit in the hot water for about 3 minutes and 30 seconds for a runny yolk or longer if you like a firmer yolk. Remove the eggs using a slotted spoon, and set on a plate lined with a paper towel. Repeat this process for the other two eggs.

For the Hollandaise

  1. Pour out the water in the sauce pot used to poach the eggs and refill with about a cup of water. Bring to a boil. In a heat safe bowl, add the egg yolks and lemon juice. Whisk the egg yolks and lemon juice together vigorously until the mixture becomes pale in color, slightly frothy, and increases slightly in volume.

  2. Once the mixture is well whisked, reduce the heat and bring the water in the sauce pot down to a gentle simmer. Place the bowl with the egg yolk mixture over the sauce pot (making sure the water does not touch the bottom of the bowl), and stir. (You can also use a double boiler for this process if you have one.)

  3. Slowly add in the melted butter, a few tablespoons at a time, whisking the mixture between each addition of butter. Continue to whisk the egg mixture and butter over the sauce pot of simmering water until the mixture becomes thick, light yellow in color, and voluptuous. It usually only takes about 1-2 minutes after all the butter has been added.

  4. Remove from the heat, and add a pinch of salt and pepper. If you want a thinner sauce, add hot water, one tablespoon at a time, until you achieve the consistency you like. I typically add 2-3 tablespoons. 

  5. To assemble the Benedicts: Top each of the English muffin halves with a scoop of sauteed vegetables and a poached egg. Spoon a bit of the luscious Hollandaise over the top of each egg. Garnish with chopped fresh parsley, and enjoy!