Roasted Red Pepper Veggie Eggs Benedict


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.