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Pasta Primavera Eggs Benedict

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people


  • 2 whole carrots, sliced
  • 1 zucchini sliced
  • 1 8 ounce bag sugar snap peas
  • 1 8 ounce bunch asparagus
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2-3 cloves minced garlic
  • 1 pound pasta

Blender Hollandaise Sauce

  • 1/2 cup butter
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 pinch salt


  1. Cook your pasta according to the instructions on the box and set aside. 

  2. Pour one teaspoon of olive oil into a pan. Add onions and garlic.   Cook over medium heat until onions and garlic are translucent.    

  3. Add the rest of the vegetables and cook until they're a texture of your liking.

  4. Add the vegetables to the pasta.  Add lemon juice and toss everything together.  Set aside. 

Poach Eggs

  1. Bring a pan of water to a simmer.

  2. Tip an egg (s)  into the pan.

  3. Cook egg for 2 minutes, then turn off the heat and leave the egg in the water for 5-10 minutes.

  4. Lift the egg out of the water with a spoon, and set it on a paper towel to drain.

Make Hollandaise Sauce

  1. In the blender, combine the egg yolks, mustard, and lemon juice.  Cover, and blend for about 5 seconds.

  2. Melt butter 

  3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.

Assemble your dish

  1. Add Veggies and pasta to each dish. 

  2. Top with a poached egg.  

  3. Drizzle with hollandaise sauce