Vegetable Eggs Benedict Recipe

Name: Vegetable Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 red bell pepper, seeded and cut into 1/2-inch squares; 1 small zucchini, cut into 1/2-inch cubes; 1 small yellow squash, cut into 1/2-inch cubes; 8-10 mushrooms, stemmed and quartered; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1-2 tablespoons distilled white vinegar; 4 large eggs; 2 whole wheat English muffins, split and toasted; 1/4 cup salsa

Servings: persons

1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and cut into 1/2-inch squares
1 small zucchini, cut into 1/2-inch cubes
1 small yellow squash, cut into 1/2-inch cubes
8-10 mushrooms, stemmed and quartered
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1-2 tablespoons distilled white vinegar
4 large eggs
2 whole wheat English muffins, split and toasted
1/4 cup salsa

1
To cook the vegetables: Heat the olive oil in a large skillet or saute pan set over medium-high heat. Once hot, add the red pepper, zucchini and yellow squash. Cook for five minutes, stirring every minute. Add the mushrooms and cook until all the vegetables are cooked through and lightly caramelized but not mushy, about 5 minutes longer. Season with salt and pepper.
2
To poach the eggs: Bring a large pot of water to a simmer and hold at 200u00b0F (medium heat). Add the vinegar. Crack an egg into a small bowl making sure the yolk remains whole, then gently pour the egg into the simmering water and cook for 3 to 5 minutes. Add remaining eggs one at a time. Once cooked to desired doneness (3 minutes for very runny yolk, 5 minutes for almost solid yolk) remove the egg with a slotted spoon and trim any scraggly edges.
3
To assemble the vegetable eggs Benedict set a split and toasted English muffin on each of two plates. Top with a generous serving of sauteed vegetables, followed by a poached egg, and then finally a tablespoon of salsa. Serve warm.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 red bell pepper, seeded and cut into 1/2-inch squares, 1 small zucchini, cut into 1/2-inch cubes, 1 small yellow squash, cut into 1/2-inch cubes, and more.

Yes, Vegetable Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions