Veggie Eggs Benedict

I LOVE Eggs Benedict! I am the person that still orders it at IHOP even though it is no loner on their menu. We have a restaurant in town called Another Broken Egg Cafe. They serve at least six different Eggs Benedicts. When I went there I ordered the Veggie Benedict. It was so good! I immediately tried to recreate it at home. I have been making it for a few years now with HG’s Mock Hollandaise. Well recently I learned how to make real deal Hollandaise in the microwave. I just had to try my Veggie Eggs Benedict with this new sauce. It is amazing and so easy! Not as healthy as Mock Hollandaise but it is so worth the occasional calories. I love the hollandaise with the runny egg yolk. So rich! Don’t worry the veggies make it healthy right? It sounds and looks like too many veggies in the beginning, but they cook down to just the right amount for each muffin. Now I am telling you I am not the expert on poaching eggs, so poach them as you like of even fry them if you want. Any way you like them is going to be amazing with the veggies and the decadent hollandaise sauce. Trust me.

Veggie Eggs Benedict

Serves 2 to 4

Ingredients

1 Tbsp butter

8 mushrooms, sliced

1 broccoli crown, cut into florets

16 grape tomatoes, halved

4 cups baby spinach

Spiced Salt, to taste

2 Light English muffins, fork split and toasted

4 large eggs, poached

For Hollandaise:

4 Tbsp unsalted butter

2 egg yolks

2 Tbsp hot water

2 dashes Tabasco

1 tsp lemon juice

Salt and white pepper, to taste

Directions

In a large skillet sauté the mushrooms, broccoli and tomatoes in butter. When the veggies have begun to soften add the spinach. Sauté until spinach is wilted and broccoli is tender. Keep warm. Toast the English muffins. Poach or fry the eggs as you like them (I like the white set and yolk runny).

Melt the butter in the microwave on high for about 30 – 45 seconds. In another microwave bowl whisk egg yolks incorporating 2 Tbsp of warm water, lemon juice, Tabasco, salt and pepper. When combined, whisk in the melted butter and place in the microwave. Microwave on high for 15 seconds, whisk well and microwave for another 15 seconds and whisk again. Sauce is ready when thick and pale yellow. Top each muffin with a portion of the veggies, an egg, and hollandaise sauce. Enjoy!

Basic Poached Egg Directions:

Crack egg gently into a small cup or dish. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 - 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water.

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