Veggie Eggs Benedict with Béarnaise Sauce

Get a serving of vegetables in your breakfast with this veggie eggs benedict topped with a flavorful Béarnaise sauce.

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Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!

Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for breakfast today, for National Egg Day!

My Béarnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!

Side note: the difference between Béarnaise and Hollandaise? It’s really just the flavoring: Béarnaise has shallot, chervil (but not in mine), peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is simpler, with a reduction of lemon juice or white wine.

Looking for more Eggs Benedict recipes?

• BBQ Pulled Pork Eggs Benedict
• Eggs Benedict Breakfast Pizza with Spiralized Potato Crust
• Eggs Benedict Breakfast Tacos
• Eggs Benedict Quiche
• Fried Green Tomato BLT Benedicts
• Mexican Eggs Benedict with Chipotle Hollandaise
• Overnight Eggs Benedict Casserole

Post updated 12/1/20, photo above is the original.

VEGGIE EGGS BENEDICT WITH BÉARNAISE SAUCE

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Yield: 2 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BEARNAISE SAUCE

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 Tbsp minced shallot
• 1/2 tsp dried tarragon
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 3 egg yolks
• 1/2 cup hot melted butter

EGGS BENEDICT

• 1 Tbsp olive oil
• 1/4 cup chopped broccoli
• 1/4 cup chopped cauliflower
• 1/4 cup chopped zucchini
• Salt and pepper
• 4 Eggs
• 1/4 cup reduced fat cream cheese
• 2 whole wheat English muffins, toasted

Directions

1. First make the sauce. In a small sauce pan over medium-high heat, combine the vinegar, wine, shallots, tarragon, salt, and pepper. Bring to a boil and reduce to a simmer until the liquid is reduced to about 2 tablespoons, about 10 minutes. Strain vinegar reduction into a large bowl; set aside.
2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to reduce to a simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water (but keep letting the water simmer as it will be used for the eggs).
3. While continuing to whisk vigorously, slowly pour the hot butter into the egg yolk mixture. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce; cover and set aside.
4. Add olive oil to a large skillet over medium heat. Add broccoli, cauliflower, and zucchini and cook while stirring for 5 minutes or until they reach desired doneness. Add salt and pepper to taste and set aside.
5. Meanwhile, crack 1 egg at a time into a separate small bowl or cup. Stir the already simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg.
6. Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
7. Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise sauce. Serve seasoned with salt and pepper

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