Vegetarian Eggs Benedict Recipe

Name: Vegetarian Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh basil leaf; 1 teaspoon minced garlic; 2 tablespoons pine nuts; salt and pepper; 1/2 cup olive oil; 1/4 cup grated parmesan cheese; 1 tablespoon olive oil; 4 slices tomatoes, 1/2 inch thick; 4 eggplants, 1/2 inch thick; 2 English muffins, halved; 4 eggs

Servings: persons

1/2 cup fresh basil leaf
1 teaspoon minced garlic
2 tablespoons pine nuts
salt and pepper
1/2 cup olive oil
1/4 cup grated parmesan cheese
1 tablespoon olive oil
4 slices tomatoes, 1/2 inch thick
4 eggplants, 1/2 inch thick
2 English muffins, halved
4 eggs

1
Preheat oven to broil.
2
In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
3
Add half oil and puree.
4
Add remaining oil and cheese until blended.
5
Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
6
Lightly brush muffins with pesto and toast under broiler.
7
Poach eggs.
8
To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
9
Carefully place egg on top and drizzle with pesto.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup fresh basil leaf, 1 teaspoon minced garlic, 2 tablespoons pine nuts, salt and pepper, and more.

Yes, Vegetarian 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.

Vegetarian Eggs Benedict

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