Veggie Benny Recipe
Poached eggs, English muffin, broccoli, asparagus, tomato, spinach, and hollandaise.
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Ingredients
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Muffins & Veggies
Eggs & Poaching
Hollandaise Sauce
Finishing & Garnish
Method
Muffins & Veggies
- 1
Prep and roast vegetables
Preheat oven to 425°F (220°C). Toss broccoli florets and asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 10–12 minutes until bright, tender-crisp and lightly browned at edges. Remove from oven and keep warm.
- 2
Sauté spinach and prepare tomato
While vegetables roast, heat a medium skillet over medium heat. Add a small drizzle (about 1 tsp) of olive oil if pan is dry. Add spinach and cook, stirring, until wilted (about 1–2 minutes). Season with a pinch of salt and transfer to a plate. Slice tomato into rounds and set aside.
- 3
Toast muffins
Split English muffins and spread 1/2 tbs unsalted butter on cut sides. Toast in a toaster or in a skillet, buttered-side down, until golden and crisp (2–3 minutes). Keep warm in a low oven (200°F / 95°C) if desired.
Eggs & Poaching
- 4
Bring poaching water to simmer
Fill a wide shallow saucepan with about 2 cups water and bring to a gentle simmer over medium heat (small bubbles, not a rolling boil). Add 1/2 tsp salt and 1 tbs vinegar to the water — vinegar helps whites set.
- 5
Poach the eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and carefully slide one egg at a time into the center (or gently lower ramekin close to the water and tip the egg in). Poach eggs for 3–3.5 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and briefly rest on paper towel to drain. Keep warm in a shallow bowl of very warm (not boiling) water or in a low oven.
Hollandaise Sauce
- 6
Clarify butter (optional quick method)
Melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted and the white milk solids separate. Skim foam if desired. Keep warm but not hot (about 120°F/49°C) to prevent scrambling the yolks.
- 7
Make hollandaise (double-boiler/slow method)
Set a heatproof bowl over (but not touching) a saucepan of barely simmering water. In the bowl, whisk 3 egg yolks vigorously with 1 tbs lemon juice and 1/2 tsp Dijon until slightly thickened and pale (about 1–2 minutes). Slowly drizzle the warm melted butter into the yolks in a very thin stream while whisking continuously so the sauce emulsifies. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm in the bowl set off the heat; do not overheat or it will break. If the sauce begins to separate, whisk in a teaspoon of warm water or an extra yolk in a separate bowl and then slowly incorporate.
Assembly & Serving
- 8
Assemble Benny
Place two toasted English muffin halves on each plate. On each pair of halves, layer a spoonful of wilted spinach, then arrange roasted broccoli and 3 asparagus spears per serving evenly over the muffins. Top vegetables with a tomato slice (one per muffin half or halved between both).
- 9
- 10
Garnish and season
Sprinkle chopped fresh chives, a pinch of flaky sea salt, and a grind of black pepper over each serving. Serve immediately while hollandaise and eggs are warm.
