The muse for this recipe got right here from a native restaurant which featured “grilled vegetable eggs Benedict” on it is summer season special menu. I believed it used to be an out of this world concept, in actual fact a wholesome twist to the conventional eggs Benedict, this model is loaded with fresh greens and topped with salsa rather then artery-clogging hollandaise. I recreated the recipe at house and now operate it the total time for brunch. Furthermore, I utilize a comfortable store-supplied salsa however any manufacture of would be sizable – utilize inspiring if that’s what you resolve. —JackieK
extra-virgin olive oil
crimson bell pepper, seeded and cut into 1/2-dash squares
dinky zucchini, cut into 1/2-dash cubes
dinky yellow squash, cut into 1/2-dash cubes
mushrooms, stemmed and quartered
distilled white vinegar
complete wheat English cakes, spoil up and toasted
- To cook the greens: Heat the olive oil in an unlimited skillet or saute pan residing over medium-high warmth. As soon as sizzling, add the crimson pepper, zucchini and yellow squash. Cook dinner for five minutes, stirring every minute. Add the mushrooms and cook till the total greens are cooked by and lightly caramelized however no longer snug, about 5 minutes longer. Season with salt and pepper.
- To poach the eggs: Lift an unlimited pot of water to a simmer and retain at 200°F (medium warmth). Add the vinegar. Crack an egg into a dinky bowl making particular the yolk stays complete, then gently pour the egg into the simmering water and cook for 3 to five minutes. Add last eggs one after the other. As soon as cooked to desired doneness (3 minutes for terribly runny yolk, 5 minutes for practically right yolk) resolve away the egg with a slotted spoon and clear any scraggly edges.
- To assemble the vegetable eggs Benedict residing a spoil up and toasted English muffin on every of two plates. Top with a kindly serving of sauteed greens, followed by a poached egg, and then at final a tablespoon of salsa. Reduction warm.