Garden Benedict *gf Recipe

Preparation Steps

1. 1

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Toss the okra, bell pepper, and diced tomato in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.

2. 2

   Prepare the Potato

   While the vegetables are roasting, wash and dice the Rise! potato. Boil in a pot of salted water until fork-tender, approximately 10-12 minutes. Drain and set aside.

3. 3

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack the eggs into individual small bowls. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.

4. 4

   Make the Hollandaise Sauce

   In a blender, combine 2 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Blend on high while slowly drizzling in 1/2 cup of melted butter until the sauce is thick and creamy. Adjust seasoning with additional lemon juice and salt, if needed.

5. 5

   Assemble the Dish

   On a plate, layer the roasted vegetables, followed by the boiled potatoes. Top with the poached eggs, drizzle with hollandaise sauce, and finish with a generous sprinkle of microgreens and a drizzle of lemon-thyme vinaigrette.