Veggie Eggs Benedict

This is a healthier take on yummy eggs benedict.  I really enjoy eggs benedict and do order them every now in a restaurant but I always feel guilty knowing I have consumed a day’s worth of fat and calories at one meal.  You can enjoy these without feeling guilty!    I used portabella mushrooms, red bell peppers and frozen spinach for the veggies.  You could add zucchini or eggplant to the oven roasted veggies.  The whole dish looks pretty on the plate and would make a great Sunday brunch with a nice side of fruit salad.  The usual high fat hollandaise is made a bit healthier by cutting the butter and using egg whites instead of egg yolks.  A hand held blender or a bullet blender are the trick to making the lower fat hollandaise as smooth as if it has full strength fat content.  I like to buy frozen spinach in a bag so that I can shake out the amount I need and keep the rest frozen.  To save a few steps, use fresh baby spinach and cover toast with the spinach and the hot veggies will wilt the spinach. 

4 eggs

1 red bell pepper

1 large portabella mushroom

1 ½ cup chopped frozen spinach

1 teaspoon olive oil

2 teaspoons distilled white vinegar

2 slices toasted bread

Chopped flat leaf parsley for garnish

Hollandaise sauce

3 tablespoons butter

2 tablespoons lemon juice

Zest of half of lemon

1 egg white

Preheat oven to 375.   Cut bell pepper into 4 lengthwise strips.  Cut mushroom into slices.  Toss with olive oil and roast on baking sheet in oven for 20- 25 minutes.  Thaw frozen spinach in microwave, once thawed, allow to cool briefly, using your hand, squeeze out excess liquid.  Set aside.

In non- stick sauce pan, fill half way with water, add vinegar and bring to boil.  While water is coming to a boil, begin making hollandaise sauce. 

Melt butter in microwave.  Add the rest of the ingredients and cook for 30 seconds, remove and whisk with fork for 15 seconds, egg mix should look a bit like runny scrambled eggs.  Return to microwave for another 30 seconds, egg mixture should puff up at this point and look like a soufflé.  Remove from microwave and blend with a hand held blender or transfer to a blender and mix until smooth.  The trick here is to have a good blender, I made this at our cottage and the hand held blender is a little lame, it only has one speed and if you look carefully at the pictures, you can see that the sauce isn’t perfectly smooth, but with a speedy blender, it will be smooth.

Once the vegetables in the oven are soft, remove from oven and gently crack eggs and slice them into boiling water.  Cover the pan and lower heat to simmer for 3 to 4 minutes. 

If the spinach has cooled, heat in the microwave for another 30 seconds.  Place toasted bread on plate, top with spinach.  Top spinach with roasted vegetables, divided evenly.  Using a slotted spoon, gently remove eggs one by one from water and set on top of vegetables.  Top with sauce and parsley  and serve.

Serves 2

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