Vegetarian Eggs Benedict

Nice breakfast or brunch dish. Tomato and eggplant slices drizzled with olive oil and roasted. English muffins are topped with pesto and browned under broiler, topped with roasted vegetables. English muffin stacks are placed on top of poached eggs.

Ingredients -

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
4 (1/2-inch) thick Tomato slices
4 (1/2-inch) thick Eggplant slices
2 English Muffins, halved
4 Eggs

Preparation:

1. Add fresh basil, garlic, pine nuts, salt and pepper to food processor. Pulse until well combined.

2. Slowly add olive oil and Parmesan cheese until blended.

3. Preheat oven to 350 F.

4. Brush tomato and eggplant slices lightly with olive oil. Roast in preheated oven 5 minutes. Turn halfway through roasting time.

5. Brush English muffins lightly with pesto. Arrange on baking sheet and place under broiler.

6. Poach eggs.

7. To assemble, put muffin halves on plates and stack tomato and eggplant slices on top.

8. Carefully place egg on top of eggplant.

9. Drizzle with pesto.

Cooking Tip

Eggplant Freshness

It is best to use eggplant immediately or within a few days of purchase.

Cooking Tip

Storing Eggplant

Eggplant is best stored on the counter. Eggplants are fine in the warmth of the kitchen.