I’m calling this recipe a benedict, but really I think it might just be a fancy toast. The main reason for this being that I royally screwed up my hollandaise sauce. But does a benedict have to have sauce? Does a benedict have to have meat? If so, then this is totally not an eggs benedict, although it still feels like one when you’re eating it. I’d like to think that the main components of a proper eggs benedict are the english muffin and the poached egg. I’d like to believe that as long as you have these two components you can mix in whatever other ingredients you like and still have some version of an eggs benedict. And so, with that notion, I give you, Vegetarian Eggs Benedict.
The most difficult part of this recipe is the timing and the cooking of the poached egg. I just started poaching eggs myself as I’ve always been terrified by the process, but it turns out it’s actually quite simple. To begin, I fill a pot of water and place it on the stove to boil. Once it reaches it’s boiling point, I turn down the heat and it’s ready to use. I use a spoon to stir and stir and stir until a small whirlpool-like element is created in the middle of my pot. I then take my egg, which I’ve already cracked into a bowl, and pour it gently into the middle of the whirlpool. This creates the spherical shape of the poached egg. The egg sits for about 3-4 minutes and then gets pulled out with a slotted spoon and rests on a plate to release excess water before adorning my meal. It’s a simple process, but it can take a while to make multiples. I’ve got some plans in the works on how to rectify that, but for now I just make one poached egg at a time.
I like eggs on bread. Something about it just screams breakfast, and this recipe is no different. What makes eggs and bread even better? Avocado. I mean, let’s face it, avocado makes everything better. This recipe also calls for spinach. In other versions of this dish I’ve seen people sautee their spinach. You are more than welcome to do this, however I did not care for the somewhat soggy consistency it created once topped upon my english muffin. I prefer my vegetables to be fresh and crispy. I’d imagine you could use a variety of different greens on this. Spinach is a good option for me because it tastes good and provides an extra nutritional boost to my breakfast/brunch. So without further adieu, let’s give you this recipe.
Vegetarian Eggs Benedict (for two!)
2 english muffins, halved and toasted
4 poached eggs
2 handfuls of spinach
1 tomato, sliced
1 avocado, pitted and sliced
Salt and pepper to taste
Prepare all of your ingredients first (ie. slicing, pitting etc.), then start your eggs. Once the eggs are going add your muffins to the toaster. Once they are complete, place the muffin first, then the spinach, tomato, avocado and lastly the egg. Top with salt and pepper. Enjoy!