If you’re into avocado toast and creamy sauces or you’re missing Eggs Benedict in your egg-free life, this is the dish for you! With just 30 minutes required, it’s perfect for lazy weekend mornings, brunch (hello, Mother’s Day), and beyond. Let us show you how it’s done!
Origin of Eggs Benedict
Eggs Benedict has been winning a spot on restaurant breakfast menus since the 1800s. Its exact origin is debated, but all the different theories place its creation in New York City. Traditionally, it’s made with an English muffin, Canadian bacon, and a poached egg, all drizzled with a rich, creamy hollandaise sauce. The following is our plant-based take on the (incredibly delicious and filling) concept.
How to Make Vegan Eggs Benedict
In classic Eggs Benedict fashion, this recipe includes English muffins and a creamy hollandaise sauce (with a plant-based spin!). We made this version with our gluten-free English muffins (pictured below), but feel free to use your favorite store-bought version to keep it simple. To replace the poached eggs, we use seared tomatoes, creating a similarly warm and juicy layer. Then we add sliced avocado because YUM and filling (plus, healthy fats and antioxidants!). To finish it off, we garnish with sliced red onion, fresh herbs, and our vegan hollandaise sauce. The flavors meld together beautifully for a simple yet elegant meal. We hope you LOVE this egg-less Benedict! It’s:CreamySavorySatisfyingFreshColorful& Perfect for brunch! It’s a filling meal on its own, but you can get extra brunch-y by pairing with our Super Powered Orange Juice, Best Ever Vegan Breakfast Potatoes, and Simple Southwest Tofu Scramble.
More Vegan Brunch Recipes
Easy Egg-Free FrittataThe Best Gluten-Free Vegan WafflesEasy Tempeh BaconThe World’s Easiest Cinnamon Rolls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
