Roast Vegetable Eggs Benedict with Homemade Hollandaise

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

1. 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.
2. Meanwhile, toast the English muffins and keep them 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, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
4. 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.
5. 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.