Veggie Benedict Recipe

Preparation Steps

1. 1

   Roast the Tomato

   Preheat the oven to 400°F (200°C). Slice the tomato in half, place it on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until soft and caramelized.

2. 2

   Make the Hollandaise Sauce

   In a small saucepan, melt the butter. In a mixing bowl, whisk together the lemon juice, Dijon mustard, and salt. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thick. Season with black pepper and set aside.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

4. 4

   Prepare the Avocado and Greens

   Slice the avocado and toss the mixed greens with a little olive oil and salt to taste.

5. 5

   Toast the English Muffins

   While the eggs are poaching, split the English muffins and toast them until golden brown.

6. 6

   Assemble the Veggie Benedict

   On each toasted English muffin half, layer the mixed greens, sliced avocado, and a roasted tomato half. Top with a poached egg, drizzle with hollandaise sauce, and finish with a drizzle of balsamic glaze.