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:
& Perfect for brunch!
More Vegan Brunch Recipes
- Easy Egg-Free Frittata
- The Best Gluten-Free Vegan Waffles
- Easy Tempeh Bacon
- The 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!
Vegan “Eggs” Benedict (30 Minutes!)
- 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)
- 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.
*Nutrition information is a rough estimate calculated with olive oil, whole wheat English muffins, and without optional ingredients.