Veggie Benedict Recipe

Time30m

Serves2

two poached eggs, vine ripe tomatoes, sautéed spinach, on an english muffin topped with hollandaise sauce, served with breakfast potatoes

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Ingredients

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1
Prepare the breakfast potatoes
Wash and chop the breakfast potatoes. Boil them in salted water until tender, then drain. In a skillet, heat olive oil over medium heat, add the potatoes, season with salt and pepper, and sauté until crispy and golden brown. Set aside.
2
Sauté the spinach
In the same skillet, add a bit more olive oil if necessary. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
3
Poach the eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
4
Toast the English muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Veggie Benedict
On each toasted English muffin half, layer the sautéed spinach, a slice of vine ripe tomato, and top with a poached egg. Drizzle with hollandaise sauce.
6
Serve
Plate the assembled Veggie Benedict alongside the crispy breakfast potatoes and enjoy!