OH BOY did I used to LOVE Eggs Benedict. Oh man oh my. This recipe is ALL about the hollandaise sauce! I am so happy with the result and it is WICKED (if i do say so myself!). I know a lot of other vegan hollandaise sauce recipes use garlic powder and onion powder – and yes, while that may give a lot of flavour… it ain’t hollandaise! We want, nay.. we DESERVE a buttery, luscious and slightly zesty sauce.

The ‘eggs’ I used for this recipe are just some very simple crispy polenta rounds that you should prepare the night before! They’re don’t taste like eggs at all and I wasn’t trying to recreate an egg, just a yummy vessel for the hollandaise. They’re crispy, moreish and delicious. You can make them ahead of time and store then in a container all week. Yes. You could have Eggs Benny for brekky everyday for a WEEK. Dream come true? UH YES.

So see below for Hollandaise, Crispy Polenta Rounds and Benny Assembly! (You can honestly put whatever you like on the benny – vegan bacon? vegan sausage? vegan salmon? YUM. Go crazy.)

Hope you enjoy!!!!



Vegan Eggs Benny’

Prep Time 10 mins
Cook Time 8 mins



  • wilted spinach
  • 1 lot my vegan hollandaise
  • 1 lot crispy polenta rounds
  • avocado (optional)
  • chives (optional)
  • paprika (optional)


  • Toast English Muffins.
  • Place two on a plate (per person) and top with wilted spinach.
  • Place avocado on top of spinach.
  • Place crispy polenta rounds on top of the spinach.
  • Cover with Hollandaise, sprinkle with chopped chives and a dash of paprika!
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan food here. Delicious vegan recipes that are taste, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Folllow along on instagram for more.

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