Meatless Eggs Benedict

If you want to add more lacto ovo vegetarian recipes to your repertoire, Meatless Eggs Benedict might be a recipe you should try. This recipe serves 2 and costs $1.74 per serving. One serving contains 605 calories, 21g of protein, and 45g of fat. It is brought to you by Foodista. 2 people were glad they tried this recipe. Head to the store and pick up ground pepper, muffins, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It works well as a breakfast. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Eggs Benedict Deviled Eggs, Meatless Hash and Eggs, and Eggs Benedict.

Instructions

1. Bring a shallow pan of water and the vinegar to a boil.
2. To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.
3. Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.
4. Toast the English muffins.
5. For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.
6. Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
7. Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.
8. Stir in the cream and season with pepper.
9. Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.