Who says a luxurious brunch has to be complicated? Forget fussy Hollandaise sauce! This super simple, single-serving Vegetarian Eggs Benedict is my go-to for a quick and satisfying breakfast that feels incredibly special. With a creamy, tangy yogurt-mustard sauce and a perfectly poached egg, you can treat yourself any day of the week in just a few minutes. Let’s get cracking!
Ingredients
• 1 English muffin
• 1 tbsp / 14g butter, softened
• 2 tbsp / 30g plain yogurt
• 1 tsp / 5g prepared Dijon mustard
• 1 large egg, poached
• Salt and fresh black pepper, to taste
Instructions
1. Split the English muffin in half and toast until golden brown.
2. While the muffin is toasting, prepare the quick sauce by whisking together the plain yogurt and mustard in a small bowl until smooth.
3. Immediately spread the softened butter on both warm, toasted muffin halves.
4. Place the muffin halves on a plate. Top one half with the freshly poached egg and generously spoon the yogurt-mustard sauce over the top. Serve immediately.
Nutritional Information
• Per Serving (1 complete Eggs Benedict)
• Estimated Cost: $0.89
• Calories: 320
• Fat: 17g
• Carbohydrates: 28g
• Protein: 12g
• Fiber: 2g
• Sugar: 2g
• Sodium: 409mg
Pro Tips
• Use full-fat Greek yogurt for an extra creamy and rich sauce that more closely mimics traditional Hollandaise.
• Elevate the presentation and flavor with a sprinkle of smoked paprika, fresh dill, or finely chopped chives over the top before serving.
• For a more substantial meal, place a slice of ripe tomato or some wilted spinach on the muffin before adding the egg.
• Don’t be afraid to experiment with different mustards. A grainy whole-seed mustard adds wonderful texture, while a honey mustard can add a touch of sweetness.
FAQ
Q: How can I add more protein to this vegetarian breakfast
A: To easily boost the protein, use full-fat Greek yogurt for the sauce, as it’s higher in protein than plain yogurt. You can also add a layer of wilted spinach, a slice of smoked tofu, or a vegetarian sausage patty on the English muffin before topping with the egg.
Q: Can I make this eggs benedict vegan
A: Yes, with a few simple substitutions. Use a plant-based yogurt (like soy or coconut) for the sauce, vegan butter, and ensure your English muffin is vegan. For the egg, you can use a vegan egg substitute, a slice of seasoned firm tofu, or avocado.
Q: Is there a gluten-free option for this recipe
A: Absolutely. To make this recipe gluten-free, simply substitute the standard English muffin with your favorite gluten-free English muffin or a slice of gluten-free toast. The other ingredients are typically gluten-free, but it’s always wise to check the labels on your yogurt and mustard.
