Veggie "Eggs Benedict"

Looks like eggs benedict, tastes like nothing you've had before

I'm going to start by saying that although this recipe looks a whole lot like eggs benedict, it tastes nothing like it. And if you're craving eggs benedict, this is probably not going to satisfy that craving. However, if you're looking for a veggie-packed breakfast with soft poached eggs and a tangy sauce, this is the recipe for you. Taken from Sprouted Kitchen, this dish swaps the uber rich and difficult-to-make hollandaise sauce with a tangy-sweet mix of roasted peppers (using yellow ones will yield the color you see above), goat cheese, and lemon. The meat is substituted for lemony sautéed spinach and tender asparagus. The only remains of a traditional egg benedict is the well-toasted English muffin base and the poached eggs with warm, runny yolks. It's a lighter way to enjoy breakfast or brunch and it makes a beautiful main course that will wow your friends and family.

Note: Scared to poach eggs? See my favorite, fool-proof method for making them here.


Related Recipes:
- Roasted Asparagus with Prosciutto & Hollandaise
- Kale & Smoked Salmon Baked Eggs
- Scrambled Eggs Florentine


Vegetable "Eggs Benedict" with Roasted Pepper & Goat Cheese Sauce:
Ingredients
For Sauce
- 3/4 c. (scant) roasted bell peppers (from a jar is fine)
- 2 oz. fresh chèvre goat cheese
- 2 tbsp. milk, warmed in the microwave
- 1/2 tbsp. dijon mustard
- 1/2 tbsp. lemon juice
- dash of hot sauce
- pinch of kosher salt
- pinch of black pepper

For Eggs Benedict
- 2 English muffins, toasted well
- 4 eggs
- 3 c. loosely-packed baby spinach leaves
- small bunch of asparagus
- 1 tbsp. olive oil
- zest of 1/2 lemon
- splash of vinegar (white, rice, or apple cider)
- kosher salt
- black pepper

Recipe

• Preheat the oven to 500F.
• Toss the asparagus with 1/2 tbsp. olive oil and season with salt and pepper. Roast on a sheet pan for 5-8 minutes, depending on thickness, or until tender but not limp.
• Meanwhile, in a blender or food processor, combine all ingredients of the sauce and blend until smooth. Check for seasoning.
• Add 1/2 tbsp. olive oil to a small pan over medium heat and add in the spinach, lemon zest, and a pinch of salt and pepper. Cook for a couple minutes, or until wilted.
• In another pan, bring 3"- 4" water to a simmer and add the vinegar.
• Crack an egg into a small bowl, then slip in to the water and cook for 3-4 minutes, or until the whites are set. Carefully remove with a slotted spoon and set on a paper towel to drain. Repeat with remaining eggs.
• To assemble, place muffin halves on plates and top each with some spinach, asparagus, a poached egg, and a spoonful of sauce.

Serves two, easily doubled