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Vegetarian Eggs Benedict
(This recipe yields 4 servings) Printable Version
- 1/2 cup fresh basil leaves
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1 tsp. minced garlic
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2 Tbs. pinenuts
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salt and pepper to taste
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1/2 cup olive oil
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1/4 cup grated parmesan
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1 Tbs. olive oil
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four 1/2 inch thick tomato slices
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four 1/2 inch thick eggplant slices
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2 English muffins -- halved
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4 eggs
In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined. Add half oil and puree. Add remaining oil and cheese until blended. Brush tomato and eggplant slices with oil and roast in a preheated oven for five minutes, turning once. Lightly brush muffins with pesto and toast under broiler. Poach eggs.
To assemble, put muffin on plate, stack tomato and eggplant on top of each serving. Carefully place egg on top and drizzle with pesto.
I love your site! This is my favorite homemade breakfast. I hope you like it too. Have a great breakfast!
Mr Breakfast would like to thank susan for this recipe.
Recipe number 169. Submitted 5/4/2002.
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