Veggie Benedict Recipe

Time30m

Serves2

Sliced Tomato, Spinach, Mushrooms, Poached Eggs, Hollandaise Sauce, and Avocado Slices

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Ingredients

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1
Prepare the Vegetables
Slice the tomato and avocado. Clean and slice the mushrooms. Sauté the mushrooms in a pan with a little oil until they are browned. Add the spinach and cook until wilted.

2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls. Create a gentle whirlpool in the water and carefully slip the eggs into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
3
Assemble the Dish
On a plate, layer the sautéed spinach and mushrooms, followed by the sliced tomato. Place the poached eggs on top. Drizzle with hollandaise sauce and finish with sliced avocado.