Vegetarian Eggs Benedict for Easter Brunch

This easy vegetarian eggs benedict recipe combines a perfectly poached egg under a gluten free hollandaise sauce, with juicy tomato and avocado slices. Served on an English muffin or a hashbrown for a gluten free eggs benedict adaptation, this makes for a perfect brunch option!

Gather Your Ingredients -EGGS BENEDICT-

– Unsalted butter – English muffins opened OR 3 hash brown patties – White distilled vinegar – Eggs – Egg yolks – Lemon juice – Avocado sliced – Tomatoes sliced – Kosher salt  to taste – Cayenne powder to taste – Pepper to taste

Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top.

Let's Make Eggs Benedict!

To the stainless steel bowl, add the 3 egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency, which will take about 1 to 2 minutes.

Let's Make Hollandaise!

Create a whirlpool motion into the simmering pot. Place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring in a clockwise motion, until the egg white is set while the yolk remains runny.

Let's Poach Eggs!

Top with a few slices of avocado. Place two eggs on top. Add a tomato slice on top of each egg and pour some hollandaise sauce over the whole thing. Sprinkle some more cayenne powder on top of the sauce, and serve!

Let's Serve!

A perfect vegetarian option for Easter brunch!

Enjoy!

Russian Pancakes

Check Out This Story!

Get your copy of my eBook!