*veggie Bennie (veg) Recipe

Preparation Steps

1. 1

   Roast the tomatoes

   Preheat the oven to 200°C (400°F). Slice the Roma tomatoes in half, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until soft and slightly caramelized.

2. 2

   Prepare the asparagus

   While the tomatoes are roasting, trim the asparagus and blanch in boiling water for 2-3 minutes until bright green. Drain and cool in ice water.

3. 3

   Poach the eggs

   In a pot of simmering water, gently crack the eggs in and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

4. 4

   Toast the English muffins

   Split the English muffins in half and toast them until golden brown.

5. 5

   Assemble the dish

   On each toasted muffin half, spread a layer of goat cheese, add a piece of roasted tomato, a handful of arugula tossed in honey mustard vinaigrette, and top with a poached egg. Drizzle hollandaise sauce over the top.

6. 6

   Garnish and serve

   Top with diced tomatoes, red onion, slices of avocado, and blanched asparagus. Serve immediately.