Vegetarian Eggs Benedict with Spinach and Avocado https://ift.tt/eA8V8J A vegetarian version of a brunch classic you don't want to miss, featuring creamy sliced avocado, sautéed spinach and an easy blender Hollandaise sauce. Toast up whole grain English muffins and you've got a weekend home run the whole family will love!
This post is written in partnership with Dave’s Killer Bread.
This post is written in partnership with Dave’s Killer Bread.
A classic Eggs Benedict is a brunch favorite through and through, but if you’re trying to go a bit lighter this season – or you simply don’t eat meat – never fear! We’ve got a simple, veggie-packed version we’re excited to share with you today.
The key to making a great veggie Benedict is the base, and here we’re using Dave’s Killer Bread Rockin’ Grains English muffins. They’re sturdy yet tender, and accommodate all of the toppings, eggs, and sauce.
HOW DO I MAKE A VEGGIE BENEDICT?
First up: practice your egg poaching skills! If you haven’t poached eggs before, it’s not hard; we promise. Check out our tutorial, and just know that you may mess up one or two, but they’ll still taste great.
SIMPLY TEAM TIP! Crack your eggs into a little dish before you spoon them into your almost-boiling water to avoid the possibility of getting shells in your water.
Beyond the eggs, we love sliced avocados for their creamy texture, and sautéed spinach is a dream piled high on multigrain English muffins. Do make sure you add your avocado before the spinach to ensure your English muffins stay crispy.
ANY QUICK TIPS FOR MAKING GREAT HOLLANDAISE SAUCE?
Hollandaise sauce is actually pretty easy to make, despite its finicky reputation. If you want to minimize your dish load, we love using an immersion blender.
One thing to know is that hollandaise sauce is technically an emulsion, so there’s always a fear it could separate or break. Stream your hot butter in slowly, and you’ll be good to go.
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