Charred Tomato & Spinach Benedict Recipe
English muffin topped with sautéed mushrooms, spinach, green onion & Louisiana spiced charred cherry tomatoes. Two poached eggs & hollandaise. Smashbrown potatoes OR shredded hashbrowns.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Charred Tomatoes
In a skillet over medium-high heat, add olive oil. Once hot, add cherry tomatoes and sprinkle with Louisiana spice blend. Cook until they are charred and blistered, about 5-7 minutes. Season with salt and black pepper.
- 2
Sauté the Vegetables
In the same skillet, add sliced mushrooms and cook until they are soft, about 3-4 minutes. Add spinach and green onions, and cook until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.
- 3
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.
- 4
Toast the English Muffins
While the eggs are poaching, cut the English muffins in half and toast them until golden brown.
- 5
Assemble the Benedict
On each toasted English muffin half, layer the sautéed mushrooms, spinach, and green onions. Top with a charred tomato mixture, followed by a poached egg. Drizzle with hollandaise sauce.
- 6
Serve
Serve immediately with your choice of smashbrown potatoes or shredded hashbrowns on the side.
