Alternative Eggs Benedict

Alternative Eggs Benedict

Not ready to make an Hollandaise sauce early in the morning? Don’t worry here is your perfect almost vegetarian Alternative Eggs Benedict..…and it is the perfect Mother’s Day breakfast.

Do you want to be surprised on Mother’s Day by your kids cooking? Mine are still to young to prepare this recipe on their own. Then make sure that all the basics are ready for them to prepare the most amazing breakfast for you.  This dish is a bit long to prepare in the morning; so what I usually do is make everything in advance and the only thing left for the kids and hubby to do in the morning is toast the bread add the poached egg top it with sauce and bake it for 8-10 minutes. Kids will feel like 5 stars chefs and your kitchen will still be in one piece when you wake up.

Follow this almost step by step recipe and enjoy your Mother’s Day breakfast in bed.

Cut your 2 slices of bread with a  cookie cutter.

Brush with EVO oil and bake it in the oven for few minutes. Keep it aside.


Bring to a simmer water with 1 bay leave and 1 teaspoon of vinegar. Drop egg in it. Poached for few minutes for a running one or 8 minutes for a well done one.


Prepare Mornay sauce. Melt butter, add flour and cook for few minutes. Add hot water and cream, keep stirring with spoon till thicken.


Add saute mushrooms, egg yolk and marjoram. Keep cooking for another 5 minutes at low heat.


Put poached egg on toasted bread, add sauce on top and bake for 5-8 minutes.

Enjoy your perfect Alternative Eggs Benedict...and Happy Mother’s Day

Here is the full recipe.

Alternative Eggs Benedict

Ingredients 6pax
06nos eggs
12nos round slices of bread
01nos teaspoon vinegar
01nos bay leaves
05ml EVO oil
For the sauce
200gr saute champignon mushrooms
300ml hot water
100ml cream
30gr butter
30gr flour
01nos egg yolk
10gr chopped fresh marjoram
Salt & pepper
Poach one egg at a time in simmering water with vinegar and bay leave.
Keep eggs on the side.
With a cookie cutter cut circles out of bread slices.
Put 2 slices on top of each other.
Press the center to make space for the egg.
Brush with EVO oil
Bake at 190C for 5 minutes.
Take it out of the oven and keep it on the side.
For the sauce
Melt butter and add flour.
Whisk together.
Add hot water and cream.
Keep whisking, add mushrooms, yolk and marjoram.
Keep cooking till the sauce thicken.
Adjust seasoning.
Put on each toasted bread one poached egg and cover it with the sauce.
Bake at 190C for 5-8 minutes.
Serve hot.


Author: Delicious Life

Hi everyone do you know the idiom that goes like this..... Do what you love and you will never have to work one day in your life This is my life and love every minute of it. Love and passion for food can become pretty messy in our house, my kids love to cook with me and I leave it to your imagination to what can happen when we try to make cookie dough or roll fresh pasta, thank God for my husband that supports and enjoy all this craziness.

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