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    Home » Recipes » Vegetarian Breakfast Recipes

    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"

    Published: Nov 30, 2013 · Updated: Dec 31, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Vegetarian Eggs Benedict with Avocado Hollandaise
    Vegetarian Eggs Benedict with Avocado Hollandaise
    Vegetarian Eggs Benedict with Avocado Hollandaise
    Vegetarian Eggs Benedict
    Vegetarian Eggs Benedict
    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”
    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”
    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”
    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”
    Vegetarian Eggs Benedict with Avocado Hollandaise and mushroom bacon recipe | deliciouseveryday.com Click for the recipe

    When I was challenged by Australian Avocados to come up with 5 breakfast recipes featuring avocados I knew that I wanted one of the dishes to a vegetarian spin on a classic meaty breakfast dish.

    I love taking classics such as beef wellington and boeuf bourguignon and giving them a vegetarian spin, and this time was no different.

    For my vegetarian makeover a meaty breakfast classic I chose Eggs Benedict.

    The first change, unsurprisingly, was to the meat element of the dish, which is usually ham of bacon, although salmon sometimes makes an appearance too.  

    Here I've used mushroom "bacon" with finely sliced long fat king brown mushrooms taking the place of the bacon.  The mushrooms are marinated in a mixture of soy, olive oil and sweet paprika in an attempt to replicate the smoky saltiness of the bacon.

    Fried over a medium high heat they become crispy and provide a wonderful contrast to the soft silkiness of the poached egg.

    The classic hollandaise also got a slightly healthier makeover too with the addition of avocado.

    The avocado is blitzed to a paste along with egg yolks before slowly adding in hot melted butter. The result is a thick rich green tinted hollandaise that is not quite as sinful as the classic hollandaise as avocado, which is rich in heart healthy monounsaturated fats, takes the place of some of the butter.

    More Breakfast Recipes

    If you love these poached eggs, be sure to check out these other delicious breakfast recipes:

    • Vegan Breakfast Burritos
    • 60-Second Poached Eggs
    • How to Make Buttermilk Biscuits
    Vegetarian Eggs Benedict with Avocado Hollandaise and mushroom bacon recipe | deliciouseveryday.com Click for the recipe
    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom “bacon”

    Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"

    A vegetarian spin on the classic eggs benedict.
    4.80 from 5 votes
    Print Pin Save Saved!
    Course: Breakfast, Brunch
    Cuisine: Breakfast, vegetarian
    Keyword: Vegetarian Eggs Benedict, Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"
    Cook Time: 30 minutes
    Total Time: 30 minutes
    Calories: 675kcal
    Author: Delicious Everyday
    2 servings

    Ingredients

    • AVOCADO HOLLANDAISE:
    • 70 g unsalted butter 5tbsp
    • 2 ½ tbs avocado
    • 2 large egg yolks
    • 3 tsp lemon juice
    • salt and pepper to taste
    • MUSHROOM BACON:
    • 1 king brown mushroom
    • 1 tbsp olive oil
    • ½ tsp soy sauce, gluten-free variety if needed
    • 1 tsp sweet smoked paprika
    • pinch of sugar
    • 2 tsp olive oil extra for frying
    • EGGS BENEDICT:
    • 4 poached eggs using your preferred method
    • 2 slices english muffins toasted or 4 of the bread of your choice
    • ½ avocado sliced
    US Customary - Metric

    Instructions

    • Begin by making the hollandaise. Melt the butter using whatever method you prefer. While it's still hot place the avocado, lemon juice, egg yolk and salt and pepper in a small food processor and process until smooth. With the motor running slowly add the butter in a thin stream until thick. Decant into a jug and cover with cling film while you cook the mushrooms.
    • Use a mandolin to finely slice the mushrooms, around 2-3 mm thick. Combine the oil, soy, sugar and smoked paprika in a flat based dish. Stir well and add the mushrooms and gently toss to coat. While the mushrooms are marinating place a frying pan over a medium high heat. Once the pan has heated add the extra oil and fry the mushroom mushroom, in a single layer (you may need to cook in more than one batch) for 1 minute, before turning and frying for a further minute or until golden brown. Drain on paper towel.
    • To assemble the final dish place slices of the mushroom "bacon" on the toasted muffins or toast and top with a poached egg. Finally drizzle with the avocado hollandaise, avocado slices and serve immediately.

    Nutrition (Estimated)

    Calories: 675kcalCarbohydrates: 9gProtein: 17gFat: 64gSaturated Fat: 25gCholesterol: 640mgSodium: 404mgPotassium: 566mgFiber: 5gSugar: 1gVitamin A: 2340IUVitamin C: 9.9mgCalcium: 94mgIron: 2.9mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.

    More Vegetarian and Vegan Breakfast Recipes

    • Pancake in a Mug
    • Strawberry Chia Jam
    • Zucchini Chocolate Chip Muffins
    • Raspberry Bread

    Reader Interactions

    Comments

    1. Kboo says

      July 13, 2019 at 5:58 pm

      Is this recipe calling for raw egg yolk in the hollandaise? Is that safe?

      Reply
      • Nicole says

        July 24, 2019 at 5:33 pm

        That is indeed the traditional way to make hollandaise sauce. It is generally considered safe, provided the eggs are pasteurized and from a safe source, according to the CDC. But you always eat at your own risk!

        Reply
    2. Tracey says

      January 25, 2016 at 10:35 pm

      Love the photo of the oozing egg. Beautiful!

      Reply
      • Nicole @ Delicious Everyday says

        January 26, 2016 at 7:17 am

        Thanks Tracy 🙂

        Reply
    3. Mushrooms Canada says

      December 10, 2013 at 12:49 am

      5 stars
      I absolutely love the creativity in this recipe and the mushroom marinade sounds delightful. Perfect for the holiday season! Thanks for sharing...

      -Shannon

      Reply
    4. ATasteOfMadness says

      December 02, 2013 at 6:34 am

      Wow! I think I could eat this every breakfast! This looks SO good!

      Reply
    5. Peter G | Souvlaki For The Soul says

      December 02, 2013 at 6:00 pm

      5 stars
      Love this breakfast, especially the idea of the mushroom bacon! Brilliant!

      Reply
    6. Kelly @ hidden fruits and veggies says

      December 02, 2013 at 10:19 am

      You pretty much blew my mind with this recipe! My boyfriend is obsessed with bacon, but I don't let him cook it in my vegetarian home -- mushroom bacon is sure to be a hit! Pinning and I can't wait to try

      Reply
    7. Maureen | Orgasmic Chef says

      December 01, 2013 at 9:26 pm

      I love the idea of the mushrooms!

      Reply
    8. Mel says

      December 01, 2013 at 2:58 pm

      My husband loves eggs Benedict and while he is a bacon-ophile, I'm sure I could smuggle this past him. What a great idea to use avocado in the hollandaise too.

      Reply
    9. Martine @ Chompchomp says

      December 01, 2013 at 10:02 am

      Eggs Mushrooms and avo.....just about my most favourite things for breakfast! I love the vego "bacon" idea. Very clever!

      Reply
    10. Rosa says

      November 30, 2013 at 7:50 pm

      Scrumptious! It looks very tempting.

      Cheers,

      Rosa

      Reply
    11. Amanda (@lambsearshoney) says

      November 30, 2013 at 3:41 pm

      Jen, this is brilliant and I'll bet it tastes amazing! I'd never have thought of doing the sauce like this but I'm bloody glad you did.

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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