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Vegetable Benedict with Sriracha Hollandaise
...in your mind.
Vegetable Benedict with Sriracha Hollandaise

Vegetable Benedict with Sriracha Hollandaise

Serves 2 - You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.


  • 1 large green heirloom tomato, thickly sliced
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 6oz fresh spinach
  • pinch garlic powder
  • 2 eggs
  • 1 tablespoon vinegar
  • Challah Bread, thickly sliced


  1. Preheat broiler to high
  2. Simmer water in medium pan add vinegar
  3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes
  4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
  5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
  6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
  7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!