Recipes Nugget Markets Signature Recipes
Preview Recipe
Veggie Eggs Benedict
- Prep time
- 10 minutes PT10M
- Cook time
- 1 hour PT1H
- Yield
- 2 servings
- Difficulty
For a veggie-centric take on this hearty breakfast, layer on roasted tomatoes, avocado and spinach—yum!
Ingredients
- 2 Roma tomatoes
- 1 sprig thyme, chopped
- 1 English muffin, halved
- 2 tablespoons butter
- 2 ounces spinach, wilted
- 1 avocado, halved and sliced
- 2 poached eggs
- 4 ounces hollandaise
- 1 tablespoon scallions, sliced
Preparation
Heat oven to 275°F.
Halve tomatoes lengthwise and lay cut-side up on a baking sheet. Sprinkle with chopped thyme and place in oven for approximately 1 hour, or until the tomatoes have lost about half their moisture. Remove from oven and reserve.
Spread butter on each half of the English muffin, then toast on a griddle butter-side down until golden brown.
Arrange toasted muffins on a plate, top with wilted spinach, sliced avocado, roasted tomato, poached eggs and hollandaise. Garnish with sliced scallions.
