Vegetarian Eggs Benedict
(4 servings) Printable Version
- 1/2 cup fresh basil leaves
- 1 teaspoon minced garlic
- 2 Tablespoons pine nuts
- salt and pepper - to taste
- 1/2 cup olive oil
- 1/4 cup grated Parmesan
- 1 Tablespoon olive oil
- 2 1/2-inch thick tomato slices
- 4 1/2-inch thick eggplant slices
- 2 English muffins - halved
- 4 large 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.
This recipe tops Eggs Benedict with a fresh tasting pesto instead of the traditional Hollandaise sauce. Roasted tomato and eggplant also featured.
Mr Breakfast would like to thank susan for this recipe.
Comments About This Recipe
What do you think of Vegetarian Eggs Benedict?
What do you think of Vegetarian Eggs Benedict?
Overall Average Rating =
(out of 5)Based on 1 vote.
Rating (out of 5): |
I used store bought pesto to save some time, but otherwise followed the recipe. It was awesome! I was curious how the eggplant was going to taste, but it turned out really well.
Comment submitted: 6/20/2010 (#10736)
From greenie
You can buy rennet free cheeses! Usually they are organic.
Comment submitted: 4/12/2010 (#10294)
From Josiah
Parmesan cheese is not vegetarian unfortunately. It contains animal rennet.
Comment submitted: 11/7/2009 (#8990)
From codemonkey
Sounds good, think I'll try this @ the weekend :)
Comment submitted: 3/11/2009 (#7750)
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