Veggie Benny Recipe
toasted English muffin, mixed market vegetables, whipped ricotta cheese, crispy shallot, olive oil hollandaise, crispy potatoes
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Ingredients
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Muffins and Vegetables
Hollandaise Sauce
Crispy Potatoes
Method
Preparation
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Dice the potatoes into small cubes, toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until crispy and golden, flipping halfway through.
- 2
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Gradually whisk in olive oil until the sauce thickens. Season with salt and cayenne pepper.
- 4
Toast the English Muffins
Split the English muffins in half and toast until golden brown.
Assembly
- 5
Assemble the Veggie Benny
On each toasted English muffin half, spread a generous amount of whipped ricotta cheese, top with sautéed vegetables, drizzle with hollandaise sauce, and finish with crispy shallots. Serve with crispy potatoes on the side.
