Vegetarian Benny Recipe

Prepare tomatoes

Preheat oven to 425°F (220°C). Slice tomatoes in half lengthwise, place cut-side up on a small rimmed baking sheet. Drizzle with 1 tbs olive oil and sprinkle 1/4 tsp salt and a pinch of pepper. Roast for 12–15 minutes until slightly caramelized and softened. Remove and keep warm.

Toast muffins

Split the English muffins and spread 1/2 tbs unsalted butter on each cut side. Toast under a broiler or in a toaster oven until golden, about 2–3 minutes. Keep warm.

Prepare spinach

Heat a medium skillet over medium heat with remaining 1 tbs olive oil. Add baby spinach and a pinch of salt. Sauté just until wilted, about 1–2 minutes. Remove from heat and set aside on a plate lined with paper towel to drain any excess moisture.

Slice avocado & assemble base

Halve and pit the avocado. Slice thinly or mash lightly with a fork and a pinch of salt and pepper. Arrange toasted English muffins on plates, top each half with a layer of sautéed spinach, then sliced or mashed avocado, and a roasted tomato half. Scatter shaved red onion over the top.

Bring poaching water to temperature

Use a wide saucepan and add 6 cups water, 1/2 tsp kosher salt and 1 tsp white vinegar. Bring to a gentle simmer (small bubbles on the bottom, not a rolling boil).

Poach eggs

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then slip one egg into the center; repeat for the second egg if your pan fits both without crowding. Poach until the whites are set but yolks remain soft, about 3 minutes. Use a slotted spoon to lift eggs, briefly drain on paper towel.

Place eggs on muffin

Carefully place one poached egg on top of each prepared English muffin stack (spinach/avocado/roasted tomato).

Set up double boiler

Fill a medium saucepan with an inch or two of water and bring to a bare simmer. Use a heatproof bowl (metal or glass) that fits over the saucepan without touching the water.

Whisk yolks

Place 2 egg yolks in the bowl with 1 tbs lemon juice and 1/4 tsp salt. Whisk continuously until the mixture thickens slightly and becomes pale, 1–2 minutes. Ensure the bowl is warm but not so hot that the yolks scramble.

Emulsify butter

Slowly drizzle the warm melted butter into the yolks while whisking continuously. Add the butter in a thin steady stream so the sauce emulsifies; the sauce should thicken to a glossy, pourable consistency. If it becomes too thick, whisk in 1–2 tsp warm water. Stir in Dijon mustard (optional) and a pinch of cayenne. Taste and adjust salt/lemon.

Keep warm

Remove from heat and keep the hollandaise warm by placing the bowl in a warm spot or over the pan with the heat turned off. Do not let it overheat or it may separate.

Sauce the eggs

Spoon or gently pour hollandaise over each poached egg, covering the top and a little of the sides.

Sprinkle freshly snipped chives and a grind of black pepper over each Vegetarian Benny. Add microgreens or baby arugula if using. Serve immediately while eggs and sauce are warm.