Did you know that Hollandaise sauce can be made with coconut oil and lemon juice instead of butter to create a dairy free Eggs Benedict?
Where you would normally blend melted butter with lemon juice into submission, you use melted coconut oil. This is surprisingly simple to accomplish with the help of your trusty blender and turns out quite delicious. I found that the sauce is not quite as thick as a regular butter laden hollandaise, but it’s an excellent substitute for those going dairy free or vegan.
To create the rest of the dish was a matter of sourcing dairy free English muffins and get those toasted or browned in a pan with oil or vegan butter, then lightly saute spinach in coconut oil and poach a couple of eggs to perfection. The English muffins were found at Trader Joe’s! Their regular or whole wheat muffins are dairy free, while some other brands are not. I’m looking at you, Thomas’.
This totally satisfied my craving for one of my favorite indulgent breakfasts of all time – Eggs Benedict. I love butter and really miss it, but I honestly didn’t miss it here. This recipe is a delicious stand-in for the all butter version with Canadian bacon or ham, it’s nearly vegan (minus the eggs) and so you feel far less guilty about indulging. You can drown your spinach and eggs in sauce, much like I did mine and
tell your husband not to judge you. shun your husband for judging you.
Then you remember that he brought home these beautiful Gerbera daisies for you one day out of the blue and you forgive him for judging your hollandaise sauce intake. 😉
If you are unfamiliar with how to poach eggs well, here is a great tutorial post for you with a video from Gimme Some Oven.
Hollandaise Sauce from Against All Grain
- 3 Tbsp coconut oil, melted and still warm
- 2 large egg yolks
- 1 Tbsp lemon juice
- 1/2 tsp salt
- pinch paprika
- 2 English Muffins, DF
- 1/2 Tbsp coconut oil
- 1 bag fresh baby spinach
- 4 large eggs
Blend egg yolks and lemon juice in blender. With the blender on low, slowly pour in warm coconut oil. Season with salt and paprika. Adjust lemon juice if necessary.
Toast English muffins or brown them in a pan with melted coconut oil or vegan butter.
In a separate nonstick pan, heat 1/2 tablespoon of coconut oil over medium until melted. Add fresh spinach and saute for 2-3 minutes. Season with salt and pepper.
In a medium sauce pan, poach four eggs.
Serve spinach and eggs over english muffins and top with hollandaise sauce.
Enjoy! <3 K&R