Vegetable Eggs Benedict
- 3 to 4 ounces soft goat cheese
- ÂĽ cup whole milk, slightly warmed
- 1ÂĽ cups roasted bell peppers, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- Splash of hot sauce
- Sea salt and freshly ground pepper
- 12 asparagus spears, trimmed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic salt
- Grated zest of 1 lemon
- 5 cups fresh spinach leaves
- 4 cups water
- 1 tablespoon red wine or apple cider vinegar
- 4 eggs
- 2 whole grain English muffins
Instructions:
This is meant for two hungry people, but if you’re serving some sides—maybe a nice fruit salad—it could serve as a very light breakfast for four.
- Arrange a rack in the upper third of your oven and preheat the oven to 500°F.
- In a blender or food processor, combine the goat cheese, milk, roasted peppers, lemon juice, mustard, hot sauce, and a pinch of salt and blend until smooth. Cover and set aside.
- Toss the asparagus with ½ tablespoon of the olive oil, the garlic salt, and a pinch or two of pepper. Spread across a baking sheet and bake until slightly blistered, about 8 minutes, depending on the thickness of the spears.
- Warm the remaining ½ tablespoon olive oil in a sauté pan over medium heat. Add the lemon zest, a pinch of salt and pepper, and the spinach and sauté until just wilted, about 1 minute. Turn off the heat and leave the mixture in the pan.
- To poach the eggs, in a saucepan, bring the water and vinegar to a boil over high heat, then turn the heat down to a very gentle boil. Break 1 of the eggs into a small ramekin and gently slip it into the water. Repeat with 1 more of the eggs.
- The white of the egg will spread a bit, but just push it back toward the yolk with a spoon. Poach until they reach the desired doneness, 1 to 2 minutes, then remove with a slotted spoon. Keep warm in a bowl of warm water while you repeat with the remaining 2 eggs.
- Toast the English muffins and get ready to layer. Arrange two muffin halves on a plate and top with a spoonful of the sauce, half of the sautéed spinach, half of the asparagus spears, 2 of the poached eggs, and another spoonful of the sauce. Repeat with the remaining ingredients and serve warm.