Want more deliciousness? Follow me on X @TeresasRecipes
Roast Vegetable Eggs Benedict with Homemade Hollandaise
Revitalize the classic Eggs Benedict by introducing a rainbow of roasted vegetables, adding vibrant color, texture, and flavor. This wholesome dish starts with a toasted English muffin, layered with a medley of oven-roasted bell peppers, zucchini, and cherry tomatoes. A perfectly poached egg crowns the vegetables, and everything is generously drizzled with a luscious, homemade hollandaise sauce. This dish beautifully combines the indulgence of a traditional Eggs Benedict with the freshness and wholesomeness of garden vegetables, making it a perfect start to your day or a delightful brunch option.
Ingredients
- Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 cups, chopped
- Olive oil
- 2 tablespoons
- Salt and pepper
- to taste
- English muffins
- 4, split and toasted
- Eggs
- 4, for poaching
- White vinegar
- 1 tablespoon, for poaching eggs
- Egg yolks
- 4, for the hollandaise sauce
- Lemon juice
- 1 tablespoon, for the hollandaise sauce
- Unsalted butter
- 1/2 cup (1 stick), melted, for the hollandaise sauce
- Cayenne pepper
- 1/4 teaspoon, for the hollandaise sauce
Instructions
- Preheat the oven to 400°F. Toss the chopped vegetables in olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 20 minutes, or until tender and slightly charred.
- Meanwhile, toast the English muffins and keep them 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, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
- For the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl set over a pot of simmering water. Do not let the bowl touch the water. Gradually whisk in the melted butter until the sauce is thick and creamy. Season with cayenne pepper.
- To assemble, top each English muffin half with the roasted vegetables, a poached egg, and a generous spoonful of hollandaise sauce. Season with additional salt and pepper if desired, and serve immediately.
Tips
- For a lighter version, you can replace the hollandaise sauce with a Greek yogurt sauce or avocado puree.
- You can use any vegetables of your choice. Asparagus, spinach, or mushrooms would also work well.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 30 minutes Calories: 470 Fat: 30g Carbs: 30g Protein: 15g Sodium: 530mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...