Eggs Benedict

A classic vegetarian brunch featuring poached eggs, wilted spinach, and hollandaise sauce served on toasted muffins.

Vegetarian Breakfast Spinach Eggs Brunch

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

13.6g

per serving

54.2 g total

Fat

21.2g

per serving

84.6 g total

Protein

12.9g

per serving

51.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Hollandaise Sauce

Good-quality readymade

tbsp

Vinegar

To help the eggs hold their shape

Dairy

piece

Egg

Free range

GrainsCereals

piece

Muffin

Sliced in half

Vegetables

200

Baby Spinach

Wilted in a small pan

Method

Serve the dish immediately.

Layer spinach and eggs onto the muffins and top with hollandaise sauce.

Remove eggs with a slotted spoon and drain on paper towels.

Slice the muffins in half and toast them lightly.

Poach the eggs for 2 to 3 minutes until set.

Break eggs into separate cups and gently tip them into the simmering water.

Add 15ml to 30ml of vinegar per litre of water to the pan.

Fill a large shallow pan with 3cm of water and bring to a simmer.