Healthy English Muffins for Eggs Benedict – Brunch recipe

Healthy English Muffins for eggs Benedict - Brunch recipe

Probably the most typical dish for brunch are the eggs Benedict. There are many variations of this recipe and they can be prepared with different bases. Many choose the easiest way, using a simple toast, but the original recipe uses English muffins, little rounded breads cooked in a pan.

English Muffins for eggs Benedict - Healthy brunch recipe

When I first was looking for a recipe, I found many of them but it was hard to find a healthy one. I finally came across with the blog Feathers in Our nest where Aliesha shares a healthier version of it. I tried first her version and turned out excellent, but I wanted to take a step further and I decided to try a vegan version of it. I changed the butter for coconut oil and honey for maple syrup. The result were these healthy English muffins and personally I didn’t feel a big difference between the two versions.

English Muffins for eggs Benedict - Healthy brunch recipe

Something else that I have changed from the original recipe are the ingredients quantities to get a smaller amount of muffins. I halved the recipe so I get about 6 muffins and in case I don’t use all of them, I open them by the middle and freeze them. This way, each time I fancy an English muffin, I take one out of the fridge and directly toast it. The texture keeps perfect and they are the ideal solution for those days when I’m left out without inspiration for breakfast, brunch or an afternoon snack.

Healthy English Muffins for eggs Benedict - Brunch recipe

In fact, these healthy English muffins are not just ideal to prepare a healthy way for Eggs Benedict, but they are also perfect as a mini sandwich or just like a toast that you can enjoy on its sweet or savoury version.

Healthy English Muffins for eggs Benedict - Brunch recipe

By the way, I think it’s interesting to know that, by tradition, English muffins must be cut with a fork and not a knife. This way you get a rougher texture that becomes crunchy when you toast it, which helps butter and jams to stick better.

Healthy English Muffins for eggs Benedict - Brunch recipe

Yields 6 muffins

Healthy English Muffins

45 minPrep Time

45 minTotal Time

Save RecipeSave Recipe


2 cups (300 g) of whole wheat flour
¼ teaspoon of salt
1,5 (7 g) teaspoon of active dry yeast
½ cup (120 ml) of lukewarm water
¼ cup (80 ml) of vegetable milk (I used oat milk)
1 teaspoon of maple syrup
1,5 tablespoon of liquid coconut oil, not warm


  1. Combine in a bowl 1 cup of flour, ¼ tsp salt, 1,5 tsp of yeast and mix well.
  2. In another bowl mix ½ cup lukewarm water, ¼ cup vegetable milk and 1 tsp maple syrup. Mix it all well.
  3. Pour the liquid ingredients into the bowl with the dry ones and mix with a spatula until you get an almost-liquid dough.
  4. Cover the bowl with a cloth and let the dough rest for an hour.
  5. After that hour add the other cup of flour and 1,5 tablespoon of coconut oil, liquid but not hot.
  6. Mix well until you get a dough that isn’t sticky anymore.
  7. Sprinkle a flat surface with semolina and stretch out the dough to get a thickness of approx. 1,5 cm. I stretch it out with my hands.
  8. Sprinkle the top surface with more semolina.
  9. With the help of a biscuit cutter or a glass, cut the dough in circles (or the shape you prefer) until you finish the dough.
  10. Cover the muffins and let them rest during an hour and a half.
  11. Warm up a pan and leave it on medium fire without adding any fat.
  12. Put the muffins, cover the pan and let them cook.
  13. When the first side becomes dark brown, turn the muffins.
  14. Cover again the pan and wait for the other side to be cooked as well.
  15. Let them cool down and open them with a fork.
  16. Toast before serving.

Follow my pinterest board to find more healthy brunch recipes.

Healthy, vegan, dairy-free English muffins - Brunch recipe



You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *