Veggie Eggs Benedict – A Vegetarian Twist on the Traditional Recipe

This veggie eggs Benedict is A vegetarian twist on the traditional breakfast recipe. It is ready in just minutes and is a light way to start your day.

I have been vegan for the past year, and to jump start my diet to get healthy for 2019 I decided to add back in a little bit of the non-vegan foods.  The thing I found that I missed the most was eggs.

What goes in this vegetarian Eggs Benedict Recipe?

And more than that, I miss all the traditional breakfast foods.  I wanted to make a healthy breakfast that looked really yummy so I decided to do what I call a Veggie Eggs Benedict.

A traditional Eggs Benedict consists of an English muffin or some other type of bread, topped with ham or bacon, an egg and Hollander sauce.  

For mine, I wasn’t really feeling like eating a heavy breakfast, so I decided to lighten it up by ditching the Hollander sauce and the meat, and substituting some yummy veggies.  I made sure to add avocado, because of all the health benefits it provides.  

Be sure to read my article on figuring out when an avocado is ripe.

Making Veggie Eggs Benedict

You’ll need the following ingredients:

• one jumbo egg
• 1/2 of a panini roll (I use the half baked rolls from Trader Joes)
• 1 wedge of Laughing Cow creamy Swiss light cheese
• a medium tomato
• 1 oz of avocado
• salt and pepper
• 1 tablespoon of fresh chives

First preheat the oven to 425 degrees to prepare to heat the roll.  Then slice the roll in half, and pop it in the oven.  I kept checking it while I was cooking the rest of the meal, but it was done right when I was ready to plate the dish!  Then take two slices of the tomato, quarter the rest and reserve, you’ll need it later.  Then slice your 1 oz of avocado thinly.

I love my eggs sunny side up, so that’s how I cooked it.  I misted the pan with an  olive oil spritzer .  You should invest in one if you don’t have one already, it makes for an even coating of olive oil in the pan, but saves lots of calories because it uses less oil.
When the egg is done, the roll should be ready too.  I took it out of the oven, and spread the wedge of cheese on it.  

It was so easy because the roll was nice and warm, so it melted the cheese and made it easier to spread.

Layer the slices of tomato on top of the cheese.

Place the avocado on top of the tomato slices.

Then top with your egg, and arrange the tomato quarters on the plate.

To finish, dust with salt and pepper and top with fresh chives.  This finishes your Veggie Eggs Benedict, which serves as a wonderful low calorie vegetarian option for breakfast.  

The calorie count for the entire plate is only 267 calories, but serves as nearly a third of the protein you need for the day (28% of your daily value).

If you liked this recipe keep your eyes peeled for more yummy recipes to come!  Don’t forget to check my Vegan Breakfast section for more recipes I’ve already done!

Admin note: This post for veggie eggs Benedict first appeared on the blog in March of 2015. I have updated the post to add new photos and a printable recipe card.

Yield: 1

Veggie Eggs Benedict

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This veggie eggs Benedict is a Vegetarian Twist on the Traditional Recipe

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

• 1 jumbo egg
• 1 slice of baguette
• 1 wedge of Laughing Cow creamy Swiss light cheese
• 1 medium tomato
• 1 oz of avocado
• dash of salt and pepper
• 1 tablespoon of fresh chives

Instructions

1. Preheat the oven to 425 degrees F
2. Place the sliced bread in the oven while you make the egg.
3. Slice the tomato and avocado.
4. Cook the egg sunny side up in a pan.
5. Remove the bread and spread the cheese on it.
6. Add the sliced tomato and avocado and top with the egg.
7. Sprinkle with chopped chives. Enjoy!

Nutrition Information:

Yield:

1
Amount Per Serving: Calories: 267

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