Fork on a plate with vegan eggs Benedicts

We just shared recipes for English muffins and vegan hollandaise sauce, so the only reasonable thing to do next? “Eggs” Benedict!

If you’re into avocado toast and creamy sauces or you’re missing eggs Benedict in your egg-free life, this is the dish for you! With just 30 minutes required, it’s perfect for lazy weekend mornings, brunch (hello, Mother’s Day), and beyond. Let us show you how it’s done!

Tomatoes, parsley, red onion, oil, salt, pepper, vegan Hollandaise sauce, avocado, smoked paprika, and English muffins.

Origin of Eggs Benedict

Eggs Benedict has been winning a spot on restaurant breakfast menus since the 1800s. Its exact origin is debated, but all the different theories place its creation in New York City.

Traditionally, it’s made with an English muffin, Canadian bacon, and a poached egg, all drizzled with a rich, creamy hollandaise sauce. The following is our plant-based take on the (incredibly delicious and filling) concept.

How to Make Vegan Eggs Benedict

In classic Eggs Benedict fashion, this recipe includes English muffins and a creamy hollandaise sauce (with a plant-based spin!). We made this version with our gluten-free English muffins (pictured below), but feel free to use your favorite store-bought version to keep it simple.

Hand holding up a sliced ​​gluten-free English muffin to show the inner texture

To replace the poached eggs, we use seared tomatoes, creating a similarly warm and juicy layer.

Searing sliced ​​tomatoes in a cast iron skillet

Then we add sliced ​​avocado because YUM and filling (plus, healthy fats and antioxidants!).

Two plates with English muffins topped with seared tomato slices

To finish it off, we garnish with sliced ​​red onion, fresh herbs, and our vegan hollandaise sauce. The flavors meld together beautifully for a simple yet elegant meal.

Top down shot of English muffins topped with seared tomatoes, avocado, red onion, parsley, and vegan hollandaise sauce

We hope you LOVE this egg-less Benedict! It’s:

& Perfect for brunch!

It’s a filling meal on its own, but you can get extra brunch-y by pairing with our Super Powered Orange Juice, Best Ever Vegan Breakfast Potatoes, and Simple Southwest Tofu Scramble.

More Vegan Brunch Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Drizzling vegan hollandaise sauce over an eggless benedict

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 (Benedicts)

Course Breakfast

Cuisine Gluten-Free (optional), Vegan

Freezer Friendly No

Does it keep? 7-10 Days (sauce only)


  • 1 ½ Tbsp vegan butter (we like Miyoko’s Hint of Sea Salt)
  • 1 Tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
  • 1/2 cup unsweetened plain almond milk* (or other neutral-flavored dairy-free milk of choice)
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1/8 tsp sea ​​salt (plus more to taste)
  • 1/8 tsp garlic powder
  • 1 ½ tsp nutritional yeast


  • 1 Tbsp olive or avocado oil
  • 1 ripe tomato, cut into 1/2-inch-thick slices
  • 1 pinch each sea ​​salt and black pepper
  • 2 whole English muffins (we used our gluten-free English muffins)
  • 1 large ripe avocado, thinly sliced
  • 1/4 medium red onion, sliced (optional)
  • Smoked paprika and/or fresh herbs (optional // for garnish)
  • HOLLANDAISE: Heat vegan butter in a large skillet over medium heat. Once melted, turn off the heat and whisk in the flour until no lumps remain.

  • Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes. Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

  • BENEDICT: As the sauce is cooking, heat a large skillet over medium heat. Once hot, add the olive or avocado oil and tomato slices and season with the salt and pepper. Brown for 2 minutes on each side. Set aside.

  • Remove the tomatoes from the skillet and add the English muffins cut-side down to slightly warm/brown for 2-3 minutes.

  • To serve, top the English muffins with the tomato slices, avocado, red onion (optional), and a generous portion of hollandaise sauce. Garnish with paprika, parsley, and/or other fresh herb(s) of choice for color (optional).

  • Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

*Recipe as written makes 1/2 cup Hollandise sauce.
*Nutrition information is a rough estimate calculated with olive oil, whole wheat English muffins, and without optional ingredients.

Serving: 1 benedict Sodium: 474 mg Calcium: 304 mg Vitamin C: 15th mg Vitamin A: 638 IU Sugar: 7.8 g Fiber: 10.6 g Potassium: 729 mg Cholesterol: 0 mg Calories: 424 Trans Fat: 0 g Monnounsaturated Fat: 12.4 g Polyunsaturated Fat: 2.7 g Saturated Fat: 8.7 g Fat: 27.1 g Protein: 9.4 g Carbohydrates: 40.9 g Iron: 2.6 mg

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