Have you ever had a plant-based eggs benedict? Well, now you can! We have teamed up with our friends at JUST Egg to bring you a vegan version of this mouth-watering brunch favorite!


Makes 4 servings 1x 2x 4x
  • Plant-based Red Pepper Hollandaise
  • 1/2 cup pourable JUST Egg
  • 1/4 cup Roasted Red Bell Peppers finely minced
  • 1 tablespoon lemon juice
  • 3/4 cup plant-based butter melted
  • Salt, to taste
  • Plant Based Eggs Benedict
  • 2 tablespoons extra virgin olive oil
  • 1 (5 ounce) container baby spinach
  • 1/4 cup Sliced Greek Kalamata Olives
  • Salt and pepper, to taste
  • 2 English muffins separated and toasted
  • 8 pieces Roasted Red Bell Peppers
  • 4 JUST Egg Folded, cooked to package instructions
  • Smoked paprika, to garnish
  • Chopped fresh parsley, to garnish


  1. To a large glass bowl over a pot of simmering water, add the pourable JUST Egg, finely minced Mezzetta® Roasted Red Bell Peppers, lemon juice and salt and begin whisking until the mixture slightly thickens, about 3 minutes. Slowly pour in the melted plant-based butter in a thin steady stream while constantly whisking until the mixture is emulsified and thick enough to coat the back of a spoon, about 8 minutes. The hollandaise will thicken as it sits off the heat.
  2. Heat the olive oil in a medium skillet over medium heat, add the spinach and cook until wilted, about 2-3 minutes. Stir in the Mezzetta® Sliced Greek Kalamata Olives and season with salt and pepper to taste.
  3. To build your benedict, start with a toasted English muffin half and top with a bit of the spinach mixture, 2 pieces of Mezzetta® Roasted Red Bell Peppers and the fully warmed JUST Egg Folded. Top with a generous spoonful of the red pepper hollandaise and garnish with a sprinkle of smoked paprika and chopped fresh parsley.
  4. Enjoy!