Vegan “Eggs” Benedict (30 Minutes!)

GFVGVDFNS
Jump to Recipe

We just shared recipes for English muffins and vegan hollandaise sauce, so the only reasonable thing to do next? “Eggs” Benedict!

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:

Creamy
Savory
Satisfying
Fresh
Colorful
& 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

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!

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
5 from 3 votes
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2(Benedicts)
Course Breakfast
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly No
Does it keep? 7-10 Days (sauce only)

Ingredients

HOLLANDAISE

  • 1 ½Tbspvegan butter(we like Miyoko’s Hint of Sea Salt)
  • 1TbspDIY Gluten-Free Flour Blend(or unbleached all-purpose flour if not gluten-free)
  • 1/2cupunsweetened plain almond milk*(or other neutral-flavored dairy-free milk of choice)
  • 1/4cupwater
  • 1tsplemon juice
  • 1tspdijon mustard
  • 1/8tspsea salt(plus more to taste)
  • 1/8tspgarlic powder
  • 1 ½tspnutritional yeast

TOMATO + AVOCADO BENEDICT

  • 1Tbspolive or avocado oil
  • 1ripetomato, cut into 1/2-inch-thick slices
  • 1pinch eachsea salt and black pepper
  • 2wholeEnglish muffins(we used our gluten-free English muffins)
  • 1largeripe avocado, thinly sliced
  • 1/4mediumred onion, sliced(optional)
  • Smoked paprika and/or fresh herbs(optional // for garnish)

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: 1benedictCalories: 424Carbohydrates: 40.9gProtein: 9.4gFat: 27.1gSaturated Fat: 8.7gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 12.4gTrans Fat: 0gCholesterol: 0mgSodium: 474mgPotassium: 729mgFiber: 10.6gSugar: 7.8gVitamin A: 638IUVitamin C: 15mgCalcium: 304mgIron: 2.6mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Reader Interactions

Leave a Comment & Rating! Cancel reply

  1. Tiffsays

    I want to eat this meal every day! I followed the recipe, except I didn’t have red onions, and added the hollandaise sauce on top. I can’t stop thinking about this meal. I love you for creating this. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Tiff. Thank you for the lovely review! xo

      Reply
  2. Emsays

    I really enjoyed this & love the use of tomato! I added pinches of paprika & tumeric to the hollandaise & didn’t use nutritional yeast. Your GF English muffins are spot on. This is a brunch dish I’ve missed for years!! Many thanks.

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed, Em. Thanks so much for the wonderful review!

      Reply
  3. Mirandasays

    I was surprised to see the amount of protein. Out of curiosity, where’s it coming from, the almond flour?

    Reply
    • Support @ Minimalist Bakersays

      Hi Miranda, we calculated the nutrition information with whole wheat English muffins, which are the primary source of protein here. Hope that helps!

      Reply
  4. fluffysays

    It’d be great to see a version of this that uses something other than avocado, as avocado allergies are surprisingly common.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for the suggestion! We’ll add it to the ideas list.

      Reply
    • The Vegan Goddesssays

      That’s funny because I think of avocado sandwiches as my new egg sandwiches. I grew up eating egg sandwiches, never avocados.

      But now avocados have replaced eggs since I stopped eating eggs. Now I love avocado sandwiches and this is a lovely new way of making it.

      Reply
    • Support @ Minimalist Bakersays

      Hi Eric, We put “eggs” in quotes to try to make that clear, but sorry to hear it still felt misleading. You could use eggs or try cooking this vegan scrambled “eggs” recipe in a circular shape.

      Reply