📝 About This Recipe
Experience a luxurious brunch classic reimagined for the dairy-free lifestyle without sacrificing an ounce of decadence. This dish swaps traditional butter for a velvety, lemon-infused olive oil hollandaise that drapes beautifully over perfectly poached eggs and buttery Hass avocados. It's a bright, West Coast-inspired take on the Waldorf Astoria original, offering a sophisticated balance of rich textures and vibrant, citrusy notes.
🥗 Ingredients
The Liquid Gold Hollandaise
- 3 large Egg yolks (at room temperature)
- 1/2 cup Extra virgin olive oil (use a mild, buttery variety)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Dijon mustard (helps emulsify the sauce)
- 1 pinch Cayenne pepper (for a subtle heat)
- 1-2 teaspoons Warm water (to thin if necessary)
The Benedict Foundation
- 4 large Eggs (cold from the fridge for better poaching)
- 2 pieces English muffins (ensure they are dairy-free/vegan certified)
- 1 large Hass avocado (ripe, thinly sliced)
- 1 tablespoon White vinegar (for the poaching water)
- 1 tablespoon Dairy-free butter substitute (for toasting the muffins)
For Garnish & Seasoning
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Smoked paprika (for color and depth)
- 1 pinch Flaky sea salt (to finish)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by making the dairy-free hollandaise. In a high-speed blender or using a tall jar with an immersion blender, combine the 3 egg yolks, lemon juice, Dijon mustard, and a pinch of salt.
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2
Pulse the blender for 5 seconds to combine the yolk mixture until it is pale and slightly frothy.
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3
With the blender running on its lowest speed, very slowly drizzle in the olive oil in a thin, steady stream. The sauce will begin to thicken and emulsify into a creamy, pale yellow sauce.
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4
If the sauce is too thick, add a teaspoon of warm water to reach a pourable consistency. Stir in the cayenne pepper, taste, and adjust salt if needed. Transfer to a small bowl and place that bowl in a larger bowl of warm water to keep the sauce stable and warm.
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5
Fill a large, deep skillet or saucepan with about 4 inches of water. Add the white vinegar and bring to a very gentle simmer over medium heat (look for small bubbles rising, not a rolling boil).
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6
Crack each cold egg into a small ramekin or fine-mesh sieve. Using a sieve allows the thin, watery whites to drain away, resulting in a cleaner poached egg.
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7
Split the English muffins and toast them until golden brown. Spread a thin layer of dairy-free butter substitute on each half.
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8
Slice the avocado thinly and fan out half an avocado onto each toasted muffin half. Season the avocado lightly with flaky sea salt.
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9
Using a spoon, create a gentle whirlpool in the simmering water. Carefully drop the eggs into the center of the swirl one at a time. Do not crowd the pan; cook in batches if necessary.
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10
Poach the eggs for exactly 3 minutes for a runny yolk. The whites should be set but the center should still feel soft to a gentle touch.
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11
Use a slotted spoon to carefully lift each egg out of the water. Briefly rest the spoon on a folded paper towel to blot off excess moisture so your muffin doesn't get soggy.
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12
Place one poached egg on top of each avocado-topped muffin half.
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13
Generously spoon the warm olive oil hollandaise over the eggs, allowing it to cascade down the sides.
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14
Finish the dish with a sprinkle of minced chives, a dusting of smoked paprika, and a final crack of black pepper.
💡 Chef's Tips
Always use the freshest eggs possible for poaching; the whites stay together much better than older eggs. If your hollandaise breaks (separates), whisk in one teaspoon of boiling water very rapidly to bring it back together. For a richer flavor, use an olive oil that is labeled 'extra light' if you prefer a less 'grassy' taste than extra virgin. Warm your plates in the oven on the lowest setting before serving to keep the dairy-free sauce from cooling too quickly. Don't salt the poaching water as it can break down the egg whites; use the vinegar instead to help them coagulate.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of dry Prosecco or a fresh mimosa for a classic brunch feel. Serve alongside a handful of dressed arugula or baby spinach for a peppery contrast. A side of crispy roasted fingerling potatoes seasoned with rosemary complements the creamy textures perfectly. For a caffeine kick, a dark roast coffee or an Earl Grey tea cuts through the richness of the hollandaise beautifully. Add a few strips of crispy tempeh bacon or smoked salmon for extra protein and saltiness.