Veggie Benedict Recipe
Poached eggs, roasted peppers, grilled tomatoes, spinach, avocado, hollandaise on a toasted muffin.
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Ingredients
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For the Veggie Benedict
For the Hollandaise Sauce
Method
Preparing the Veggies
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Slice the red and yellow bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes until the skins are blistered and charred. Remove from oven and let cool, then peel off the skins and slice into strips.
- 2
- 3
Sauté the Spinach
In the same grill pan, add the fresh spinach and sauté for about 2-3 minutes until wilted. Remove from heat and set aside.
- 4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it thinly and set aside.
Making the Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt. Place the bowl over a pot of simmering water (double boiler method). Continuously whisk until the mixture thickens, about 3-5 minutes.
- 6
Add Butter
Gradually pour in the melted unsalted butter while continuing to whisk until the sauce is thick and creamy. Stir in cayenne pepper to taste.
Assembling the Veggie Benedict
- 7
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slip it into the simmering water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
- 9
