Eggs Benedict




15 min

About this recipe

Truly the O.G. brunch. Eggs benedict is a classic brunch dish of eggs perched on English muffin halves and loaded with a rich sauce. They are traditionally layered with Canadian bacon or ham, but we’re here to prove to you that the best eggs benedict is a plant-based eggs benedict. This vegetarian benedict recipe uses a grilled red onion to bring in all that umami awesomeness to the dish. This is also a very easy eggs benedict recipe, but don’t let that hold you back, chef. Layer on avocado or garlic sautéed spinach, add a plant-based sausage or change up the garnishes with different herbs and spices.

The real question is: do we need to get all fussy with making an old-school hollandaise sauce? Honestly, who has time for that? We like to make a cheat hollandaise with our plant-based JUST Mayo and some vegan butter, brightened up with lemon juice and fresh dill, along with a pinch of ground turmeric for that gorgeous golden color. It’s easier, lighter and tastier.

Make a stack of these easy eggs benedicts for your next brunch, or prep the sauce ahead of time and enjoy them for a quick breakfast any day of the week.

Serves 2-4


For the benedict:

  • 2 English muffins, split in half
  • 2-4 JUST Egg Folded, or 8-12oz JUST Egg (see note)
  • 1 medium red onion
  • Smoked paprika, for garnish
  • Fresh chives, minced, for garnish

For the quick “hollandaise”:

  • ½ cup JUST Mayo
  • 3 tablespoons plant-based butter
  • 1 ½ teaspoons lemon juice
  • ⅛ teaspoon ground turmeric
  • 1 tablespoon of water
  • 1 tablespoon fresh dill, minced


  • Microwave

  • iron skillet icon

    Small skillet

01 / 04

Grill or sauté the red onion


Slice the red onion into ¼-inch rings. If you have time to fire up your grill, the smoky, grilled red onions really bring thise benedict to the next level. Coat the onion rings with oil and sprinkle with salt and pepper. Grill on a medium-high heat for 4 to 5 minutes on each side, until softened and lightly charred.

If you’re not grilling, heat a large skillet over medium-high heat and add 2 to 3 teaspoons of cooking oil. Sauté the red onion rings with a big pinch of salt until softened and starting to brown in spots, 5 to 7 minutes. Remove from the heat and set aside.

02 / 04

Make the “hollandaise”


Combine the JUST Mayo and plant-based butter in a microwave-safe bowl and microwave on low power for 20 to 30 seconds, until the butter melts and the mixture is warm (but not too hot). Whisk together with a fork, then add in the lemon juice, turmeric and water, and stir again. Finally add in the minced dill and stir everything together. Thin with additional water, depending on how runny you’d like your sauce.

03 / 04

Heat the JUST Egg


Heat your desired number of JUST Egg Folded in a toaster, skillet, oven or microwave, according to the box directions.

If using JUST Egg, warm a bit of oil or plant-based butter in small, nonstick skillet over medium heat. Pour in the JUST Egg and scramble like an egg: Use a spatula to stir occasionally while letting it heat evenly and set. Once the liquid is cooked through, remove from the heat.

Note: Depending on how much egg you want per serving, you can either top each English muffin half with a full JUST Egg Folded or just a half, sliced diagonally.

04 / 04

Assemble the benedict


Toast the English muffins and spread each with a bit of plant-based butter. On each half, layer on a slice or big pinch of the cooked red onion and JUST Egg. Spoon some hollandaise sauce on top, sprinkle with smoked paprika and garnish with minced chives. Enjoy immediately.

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