Hollandaise sauce might be synonymous with French cuisine, but eggs benedict is a classically American recipe. It involves layering English muffin halves with Canadian bacon, poached eggs, and a generous drizzle of hollandaise. It’s a popular brunch dish that’s typically loaded with dairy. But this delicious dairy-free eggs benedict recipe is made with a fast and easy dairy-free hollandaise sauce, and your choice of store-bought or homemade English muffins.
Classic Dairy-Free Eggs Benedict with Options for All
You can make my traditional dairy-free eggs benedict recipe as is, or customize it with some of the tips and suggestions below. I even have egg-free options!
English Muffin Options & Alternatives
Many popular brands of English muffins do contain milk, though there are dairy-free options. See our guide to Dairy-Free English Muffin Brands for the store-bought selection, or bake your own! I recently shared my classic recipe for Dairy-Free English Muffins. We also have a Sourdough English Muffins Recipe if you have sourdough starter on hand, or you can bake this No-Fuss English Muffin Bread. In a pinch, you could also use your favorite bagels or toast.
Canadian Bacon Options & Alternatives
This is the salty component of your dairy-free eggs benedict. Although deli meats can contain derivatives of milk, most Canadian bacon brands are dairy-free by ingredients. But verify with the company if you see any vague ingredients like natural flavors or lactic acid starter culture. Deli meat is governed by the USDA, not the FDA, so their allergen labeling is suggested, but not required. To mix things up, you could use leftover ham, bacon, or smoked salmon instead of Canadian bacon.
Egg Options & Alternatives
Poached eggs are typically a staple on dairy-free eggs benedict, but you can fry or scramble the eggs, if preferred. For something a little different, season and pan fry slabs of firm tofu or top each half with a roasted portobello mushroom.
Dairy-Free Hollandaise Sauce
Believe it or not, there are actually a few dairy-free hollandaise sauce products on the market!
- McCormick Hollandaise Sauce Mix – This mainstream surprise contains wheat, egg, and soy, but no milk. To prepare it, use dairy-free butter alternative.
- Primal Kitchen No Dairy Hollandaise Sauce – This prepared sauce is ready to pour, and is also made without nuts or soy. but it is still a classic egg-based sauce.
- Inspired Vegan Hollandaise Sauce – This vegan brand is out of the UK, and made with an emulsion, somewhat like a vegan mayonnaise, but as a sauce.
I haven’t tried any of these brands because I make my own! Here are my favorite recipes:
- Dairy-Free Hollandaise Sauce – This is my favorite, classic recipe. It has all the richness and flavor of traditional recipes, but without butter or milk.
- Eggless Hollandaise Sauce – For egg-free or vegan needs, this cashew-based sauce is delicious.
- Healthy Low-Fat Hollandaise Sauce – Are you looking for a butterless, oil-free option? This recipe contains a nutritious, not-so-secret ingredient.
Other Dairy-Free Eggs Benedict Topping Suggestions
Don’t be afraid to pile on some other ingredients. A few of my favorites include roasted red bell pepper, baby spinach leaves, sautéed mushrooms, or sliced tomato.
Special Diet Notes: Eggs Benedict
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free. See the post above for pescatarian and vegetarian options. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
For egg-free and vegan “eggs benedict,” see this tofu benedict recipe.
- 1 batch Dairy-Free Hollandaise Sauce
- 2 teaspoons white vinegar or apple cider vinegar
- 8 eggs
- 4 English muffins (homemade or store-bought, gluten-free if needed)
- 8 slices Canadian bacon (see post above for other options)
- 2 tablespoons chopped fresh parsley (optional)
- Prepare the dairy-free hollandaise sauce before preparing the rest of the dairy-free eggs benedict components. The sauce is best prepared fresh rather than made ahead, but it only takes 10 minutes to make.
- Fill a large skillet with 2 inches of water. Bring the water to a rapid simmer and stir in the vinegar. Crack an egg into a small bowl and slide it into the water in one corner of the pan. Repeat this process with remaining eggs (in 2 batches if needed), and cook the eggs for 3 to 4 minutes for a runny yolk, 5 to 6 minutes for a firmer yolk.
- Toast the English muffin halves while you poach the eggs. Once toasted, place them cut side up on serving plates and top each with a slice of Canadian bacon.
- Remove a poached egg with a slotted spoon and place it atop the Canadian bacon on an English muffin half. Repeat with the remaining eggs and English muffin halves.
- If the hollandaise sauce has broken, blend it briefly to emulsify. Drizzle it over the poached eggs.
- Optionally sprinkle each muffin with chopped parsley, to serve.