Vegetarian Eggs Benedict with Extra Melt® Cheese Sauce

Yield: 12 servings | Serving Size: 1 topped muffin half with 2 ounces sauce

Vegetarian Eggs Benedict Recipe


  • 8 ounces | Fresh spinach leaves
  • 12 | Tomato slices
  • 6 | Large English muffins or bagels, split, toasted
  • 12 | Large eggs, poached



Combine Extra Melt Yellow Cheese Sauce, Swiss cheese and hot water in large saucepan; whisk until smooth. Cook over low heat, whisking occasionally, until smooth and heated through. Hold warm for service.


Melt Clarified Butter in large sauté pan; add mushrooms. Sauté until softened; set aside.


Add spinach to same pan; sauté until just wilted.


Layer spinach, mushrooms and tomato slice on each English muffin half. Top each with 1 poached egg. Spoon 2 ounces Swiss cheese sauce over each egg. Serve immediately.

Recipe Tips

Tip #1

Garnish servings with microgreens or chopped fresh basil.

Nutritional Information

  • Serving Size1 topped muffin half with 2 ounces sauce
  • Calories472 calories
  • Fat 29 grams
  • Sat. Fat 16 grams
  • Trans Fat 0 grams
  • Cholesterol 265 milligrams
  • Sodium 1248 milligrams
  • Carbohydrates 18 grams
  • Dietary Fiber 2.5 grams
  • Sugars 1.5 grams
  • Protein 34 grams
  • Vitamin A 2678 IU
  • Vitamin C 8 milligrams
  • Calcium 782 milligrams
  • Iron 2 milligrams

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