Roast Vegetable Eggs Benedict
A healthy twist on a classic breakfast dish, this recipe features roasted vegetables and poached eggs on a toasted English muffin, all topped with a creamy hollandaise sauce.
Ingredients - Serves 4
- 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
Let's Get Started
- 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.
- While the vegetables are roasting, toast the English muffins and keep warm.
- 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.
- 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.
- To assemble, top each English muffin half with the roasted vegetables, a poached egg, and a generous spoonful of hollandaise sauce.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 30g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
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