Oh My Veggies · by Kare Raye★ 5.0 (1)
Eggs Benedict with Avocado and Roasted Red Pepper
NUTRITION · PER SERVING26M COOK
CAL 34%·PRO 43%
CARBS 43G26% OF CAL
6G FIBER27G OTHER10G TOTAL SUGAR
FAT 47G64% OF CAL
20G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on Eggs Benedict with avocado and roasted red pepper instead of meat. Rich hollandaise and creamy avocado make this brunch elegant.
mainamericaneggs🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup 1 stick unsalted butter
- 2 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- Pinch cayenne pepper (optional)
- 4 English muffins (sliced in half)
- 2 tablespoons butter
- 1 small avocado (sliced)
- 1 small jar roasted red peppers (drained)
- 2 tablespoons white vinegar (divided)
- 8 eggs
At a glance
PER SERVING · TIME 26M
CAL 34%·PRO 43%
CARBS 43G26% OF CAL
6G FIBER27G OTHER10G TOTAL SUGAR
FAT 47G64% OF CAL
20G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 816mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 196mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.