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Vegan "Eggs" Benedict (30 Minutes!)

Easy vegan "Eggs" Benedict with toasted English muffins, sautéed tomatoes, ripe avocado, and a decadent hollandaise sauce. A fresh, flavorful, and filling plant-based brunch! Just 30 minutes required.
Author Minimalist Baker
Print
Plate with Vegan Eggs Benedict
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 (Benedicts)
Course Breakfast
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly No
Does it keep? 7-10 Days (sauce only)

Ingredients

HOLLANDAISE

  • 1 ½ Tbsp vegan butter (we like Miyoko’s Hint of Sea Salt)
  • 1 Tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
  • 1/2 cup unsweetened plain almond milk* (or other neutral-flavored dairy-free milk of choice)
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1/8 tsp sea salt (plus more to taste)
  • 1/8 tsp garlic powder
  • 1 ½ tsp nutritional yeast

TOMATO + AVOCADO BENEDICT

  • 1 Tbsp olive or avocado oil
  • 1 ripe tomato, cut into 1/2-inch-thick slices
  • 1 pinch each sea salt and black pepper
  • 2 whole English muffins (we used our gluten-free English muffins)
  • 1 large ripe avocado, thinly sliced
  • 1/4 medium red onion, sliced (optional)
  • Smoked paprika and/or fresh herbs (optional // for garnish)
US Customary - Metric

Instructions

  • HOLLANDAISE: Heat vegan butter in a large skillet over medium heat. Once melted, turn off the heat and whisk in the flour until no lumps remain.
  • Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes. Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
  • BENEDICT: As the sauce is cooking, heat a large skillet over medium heat. Once hot, add the olive or avocado oil and tomato slices and season with the salt and pepper. Brown for 2 minutes on each side. Set aside.
  • Remove the tomatoes from the skillet and add the English muffins cut-side down to slightly warm/brown for 2-3 minutes.
  • To serve, top the English muffins with the tomato slices, avocado, red onion (optional), and a generous portion of hollandaise sauce. Garnish with paprika, parsley, and/or other fresh herb(s) of choice for color (optional).
  • Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

Video

Notes

*Recipe as written makes 1/2 cup hollandaise sauce.
*Nutrition information is a rough estimate calculated with olive oil, whole wheat English muffins, and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 benedict Calories: 424 Carbohydrates: 40.9 g Protein: 9.4 g Fat: 27.1 g Saturated Fat: 8.7 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 12.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 474 mg Potassium: 729 mg Fiber: 10.6 g Sugar: 7.8 g Vitamin A: 638 IU Vitamin C: 15 mg Calcium: 304 mg Iron: 2.6 mg