Roast Vegetable Eggs Benedict

Ingredients

• Cayenne pepper - Pinch
• Unsalted butter - 1/2 cup, melted
• Lemon juice - 1 tablespoon
• For the hollandaise sauce: egg yolks - 3
• White vinegar - 1 tablespoon
• Eggs - 4
• English muffins - 4
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Mixed vegetables (bell peppers, zucchini, cherry tomatoes) - 2 cups, chopped

Instructions

1. Preheat the oven to 400°F. Toss the vegetables with the olive oil, salt, and pepper and spread out on a baking sheet. Roast for 20 minutes, or until tender and slightly charred.
2. While the vegetables are roasting, toast the English muffins and keep warm.
3. To poach the eggs, bring a pot of water to a simmer and add the vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes, then remove with a slotted spoon.
4. For the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl set over a pot of simmering water. Gradually whisk in the melted butter until the sauce is thick and creamy. Season with the cayenne pepper.
5. To assemble, top each English muffin half with the roasted vegetables, a poached egg, and a generous spoonful of hollandaise sauce.