Veggie Eggs Benny Recipe

Split and toast

Split the English muffins and toast them until golden-brown. Spread 1/2 tbs butter on each toasted half and drizzle with 1 tsp lemon juice divided across halves to brighten flavor.

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add diced bell pepper and sliced mushrooms; cook 4–5 minutes until softened and any released moisture has evaporated. Add the baby spinach and cook just until wilted, about 1 minute. Season the vegetable mixture with 1 teaspoon salt and 1/2 teaspoon black pepper; stir to combine. Keep warm on very low heat or transfer to a warm plate.

Poach eggs

Bring about 2 cups water to a gentle simmer in a wide, shallow saucepan; add 1/4 tsp salt and 1 tsp white vinegar. Reduce heat so the surface is barely moving (gentle simmer). Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach 3–3 1/2 minutes for runny yolks, 4 minutes for slightly firmer. Use a slotted spoon to lift eggs, briefly drain on paper towel, and keep warm on a plate or in a bowl of warm water while finishing remaining eggs.

Prepare double-boiler setup

Set a small saucepan of simmering water over low heat and place a heatproof bowl on top (make sure the bowl does not touch the water). Maintain low steam — you want gentle indirect heat.

Whisk yolks

In the heatproof bowl, whisk together 2 egg yolks, 1 teaspoon lemon juice, and 1/4 teaspoon Dijon mustard until slightly thickened.

Emulsify butter

While whisking continuously and keeping the bowl over the warm water, slowly drizzle in the 4 tablespoons of hot melted butter in a thin steady stream. Continue whisking until the sauce thickens and becomes glossy. If it becomes too thick, whisk in 1/2 teaspoon warm water at a time to loosen. Remove from heat, then season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper. Taste and adjust lemon or salt if needed. Keep warm but not hot (off the steam) while plating.

Place two toasted English muffin halves on each plate. Divide the sautéed vegetable mixture evenly and mound on top of each muffin half.

Place one poached egg on top of the vegetables for each muffin half (one egg per half).

Spoon 2–3 tablespoons of warm hollandaise over each poached egg so it drapes over egg and vegetables.

Finish with a sprinkle of sliced chives and a few microgreens or baby arugula if using. Serve immediately.