Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon” Recipe

Posted on Jan 11 2016 - 11:14am by admin

Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom %22bacon%22

Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”



  • 70g (5tbsp) unsalted butter
  • 2½ tbs avocado
  • 2 large egg yolks
  • 3 tsp lemon juice
  • salt and pepper to taste


  • 1 king brown mushroom
  • 1 tbsp olive oil
  • ½ tsp soy sauce
  • 1 tsp sweet smoked paprika
  • pinch of sugar
  • 2 tsp olive oil extra for frying


  • 4 poached eggs, using your preferred method
  • 2 english muffins, toasted or 4 slices of the bread of your choice
  • ½ avocado, sliced
  1. Begin by making the hollandaise. Melt the butter using whatever method you prefer. While it’s still hot place the avocado, lemon juice, egg yolk and salt and pepper in a small food processor and process until smooth. With the motor running slowly add the butter in a thin stream until thick. Decant into a jug and cover with cling film while you cook the mushrooms.
  2. Use a mandolin to finely slice the mushrooms, around 2-3 mm thick. Combine the oil, soy, sugar and smoked paprika in a flat based dish. Stir well and add the mushrooms and gently toss to coat. While the mushrooms are marinating place a frying pan over a medium high heat. Once the pan has heated add the extra oil and fry the mushroom mushroom, in a single layer (you may need to cook in more than one batch) for 1 minute, before turning and frying for a further minute or until golden brown. Drain on paper towel.
  3. To assemble the final dish place slices of the mushroom “bacon” on the toasted muffins or toast and top with a poached egg. Finally drizzle with the avocado hollandaise, avocado slices and serve immediately.

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