Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"

Ingredients

• 70 g (5 tbsp)unsalted butter
• 2½ tbspavocado
• 2 largeegg yolks
• 3 tsplemon juice
• to tastesalt and pepper
• 1king brown mushroom
• 1 tbspolive oil
• ½ tspsoy sauce (gluten-free, if needed)
• 1 tspsweet smoked paprika
• a pinchsugar
• 2 tspolive oil, extra for frying
• 4poached eggs (using your preferred method)
• 2 slicesEnglish muffins (toasted), or 4 slices of bread of your choice
• ½avocado, sliced

Instructions

1. 1

   Make the hollandaise

   Melt the butter using your preferred method. While it is still hot, put the avocado, lemon juice, egg yolks, salt and pepper in a small food processor and blend until smooth. With the motor running, gradually pour in the butter in a thin stream until the sauce thickens. Transfer it to a jug and cover with cling film while you cook the mushrooms.

2. 2

   Fry the mushrooms

   Use a mandolin to cut the mushroom into 2–3 mm slices. Mix the first measure of olive oil with the soy sauce, sugar and smoked paprika in a shallow dish, then gently toss the mushroom slices in the mixture. Heat a frying pan over a medium-high heat; add the extra olive oil and fry the mushroom in a single layer for 1 minute. Turn and cook for a further minute, or until golden brown, working in batches if needed. Drain on kitchen paper.

3. 3

   Assemble and serve

   Arrange the mushroom “bacon” on the toasted English muffins or toast, then add a poached egg to each. Drizzle with the avocado hollandaise, add the sliced avocado and serve immediately.

What is vegetarian eggs Benedict?

Eggs Benedict is a brunch dish traditionally built around toasted bread, poached eggs and hollandaise. This meat-free version replaces the usual savoury meat layer with smoky, browned king brown mushroom.

The avocado is blended into the hollandaise, giving the sauce a creamy texture and tying it to the fresh avocado slices on top. The combination of rich sauce, soft egg and toasted base makes this a substantial breakfast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 17g protein, 9g carbs, 64g fat.

The muffins or bread provide most of the carbohydrates, while the butter, avocado and olive oil account for much of the fat. The eggs contribute protein, alongside smaller amounts from the other ingredients. Balance the plate with fresh tomato or salad greens.

Why use king brown mushroom?

Even slices: A mandolin makes it easier to cut the mushroom into thin, even pieces, which helps them cook at a similar rate. Aim for the recipe’s 2–3 mm thickness.

Smoky coating: Olive oil carries the soy sauce, sugar and smoked paprika over the slices. Toss gently so the mushroom is coated without breaking it.

Getting the sauce smooth

Hot butter: Melt the butter before blending, then pour it into the running processor in a thin, steady stream. Adding it gradually helps the sauce thicken as it is incorporated.

Ready to serve: The recipe calls for transferring the sauce to a jug and covering it while the mushrooms cook. Keep the cooking sequence moving so the sauce and eggs are ready for assembly.

How to cook the mushrooms

A hot pan: Let the pan heat over a medium-high setting before adding the extra oil and mushroom. Cook the slices in one layer so they can brown rather than crowding the pan.

Look for colour: Fry for 1 minute on the first side, then turn and cook for a further minute, or until golden brown. Drain the slices on kitchen paper before assembling.

Putting the dish together

Toasted base: Toast the English muffin slices, or use four slices of another bread. Add the mushroom “bacon” and a poached egg to each portion.

Finish last: Drizzle over the avocado hollandaise and arrange the sliced avocado just before serving. The recipe is best assembled and served immediately.

What to serve alongside

The eggs, sauce and avocado make this a rich brunch plate, so a simple side can add contrast. Try fresh tomato or a lightly dressed green salad.

If serving it as part of a larger breakfast, keep the additional dishes straightforward so the mushroom, egg and hollandaise remain the focus.

Recipe notes & tips

• Cut the mushroom evenly so the slices cook at a similar pace.
• Pour the melted butter into the food processor gradually while it is running.
• Fry the mushroom in batches if the slices do not fit in one layer.
• Drain the cooked mushroom on kitchen paper before building the muffins.
• Poach the eggs using your preferred method and have them ready for assembly.
• Serve straight after adding the sauce and sliced avocado.

Variations

• Use sourdough: Replace the English muffins with four slices of toasted sourdough.
• Add chilli: Sprinkle a little chilli over the avocado for a sharper finish.
• Include spinach: Add wilted spinach beneath the mushroom for another layer.
• Use a different mushroom: Slice a large portobello thinly if king brown mushroom is unavailable.
• Adjust the smoke: Use a little less smoked paprika for a milder mushroom topping.

Common mistakes to avoid

• Crowding the pan: The slices will not brown evenly; fry them in a single layer and cook in batches.
• Pouring in butter too quickly: The sauce may not thicken smoothly; add it slowly in a thin stream.
• Cutting thick slices: They may not cook in the stated time; aim for 2–3 mm slices.
• Skipping the coating: The mushroom will miss the smoky seasoning; toss it gently in the oil and spice mixture.
• Assembling too early: The toasted base can soften; put the dish together just before serving.

How to store

Store leftover mushroom and sauce separately in covered containers in the fridge and use within 1 day. Reheat the mushroom gently in a frying pan; the poached eggs and toasted bread are best prepared fresh. Avocado hollandaise may change texture when chilled, so stir it gently before serving.

Frequently asked questions