Vegetarian Benedict

18 ingredients
8 steps

Ingredients

  • FOR THE HOLLANDAISE:
  • 1-1/2 teaspoon All-purpose Flour
  • Salt And Pepper
  • 1/4 cups Skim Milk
  • 1 Tablespoon Whisked Egg Yolk
  • 1 Tablespoon Lemon Juice
  • 2 teaspoons Water
  • 2 Tablespoons Melted Butter
  • FOR THE BENEDICT:
  • 1 teaspoon Olive Oil
  • 1 clove Garlic, Pressed And Minced
  • 1 whole Shallot, Sliced Thin
  • 2 cups Baby Spinach Leaves, Stemmed
  • 10 whole Asparagus Spears, Lightly Steamed
  • 2 whole Toasted English Muffins
  • 1/2 cups Canned Artichoke Hearts, Drained
  • 1 whole Red Tomato, Sliced
  • 4 whole Eggs, Poached To Preferred Doneness

Directions

  1. 1
    For the hollandaise: (prepare sauce while eggs are poaching and vegetables are nearly done)
  2. 2
    In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low, keep warm and stir occasionally.
  3. 3
    In a double boiler over simmering (not boiling) water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately.
  4. 4
    For the Benedict:
  5. 5
    In a large skillet, heat olive oil over medium heat. Add garlic and shallot and cook until softened, about 2 minutes. Stir in baby spinach leaves and saute until soft (but not overdone). Add in asparagus spears and saute until heated through.
  6. 6
    Place English muffins open-faced on plates. Place 1/4 cup artichoke hearts, fresh tomato slices, and half of the cooked vegetable mixture onto each muffin. Place a poached egg onto each half and drizzle lightly with 2 tablespoons hollandaise sauce.
  7. 7
    Serve immediately.
  8. 8
    Nutrition info per 1 English muffin with vegetables, 2 eggs, and 2 tablespoons hollandaise: 326 calories, 14 g fat, 30 g protein, 24 g carbohydrates, 5.5 g fiber

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