Roasted Red Pepper Veggie Eggs Benedict
- 2 Ezekiel 4:9 Sprouted Grain Flax English Muffins
- 4 eggs (or 4 pan-seared extra firm tofu slices)
- 1 large avocado, sliced
- 2 cups spinach, chopped
- 1 tsp olive oil
- ½ tsp sea salt
- ½ tsp pepper
- Fresh chives to garnish
Roasted Red Pepper Greek Yogurt Hollandaise
- 2 egg yolks or silken tofu
- 1/3 tsp lemon juice
- 1 tsp Dijon mustard
- ½ cup Greek yogurt
- 1/3 cup roasted red peppers, jarred
- ½ tsp sea salt
For the Roasted Red Pepper Hollandaise:
Using a blender or food processor, blend together 2 egg yolks or 3 oz silken tofu, 1/3 tsp lemon juice, 1 tsp Dijon mustard, 1/3 cup Greek yogurt, and 1/3 cup roasted red peppers. Blend until smooth, then season with ½ tsp sea salt.
Set aside until it's time to plate.
For the Veggie Benedict:
Toast two halves of an Ezekiel 4:9 Sprouted Grain Flax English Muffins. Set on plate. Top with avocado slices.
Drizzle 1 tsp olive oil in a sauté pan over low heat and add 2 cups chopped spinach, just cooking through lightly until wilted. Season with ½ tsp salt and ½ tsp pepper and add to each half of the toasted English muffin, atop the avocado.
Bring a pot filled with water to a gentle boil.
Crack eggs into a separate container.
Using a spoon, swirl water in a circular motion to create a tornado.
Once the tornado is spinning, gently add the 1 egg to the middle so the white swirls around the center and it comes together as it cooks.
Cook for 2 ½ - 3 minutes. Scoop out the poached egg with a slotted spoon.
Add eggs or tofu slices to English muffins. Spoon over roasted red pepper hollandaise. Top with chives.
Enjoy right away. This recipe makes 4 benedicts.
