Recipe: Veggie Bennie

One of mine and Will's favorite things to eat for brunch on the weekend (or anytime) is Eggs Benedict. I've always been a fan of Eggs Benedict, but I didn't try making it for the longest time because for some reason I thought it would be really complicated or time consuming. It is neither of those things, but it is delicious. Although I am pretty convinced anything smothered in hollandaise sauce is delicious. This recipe is a vegetarian twist on the classic.

Veggie Bennie, makes 2 servings:

2 english muffins
4 eggs
1 cup spinach
1 tomato, sliced
1 layer of leek, chopped (or onion of your choice)
2 slices swiss cheese
salt and pepper to taste

for the Hollandaise Sauce, makes 1/2 cup:

2 egg yolks
1/4 cup salted butter, melted
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon honey mustard
pinch cayenne pepper
pinch garlic
seasoned pepper to taste

Begin by making the hollandaise sauce, whisking the egg yolks and lemon juice together in a glass or stainless steel bowl. Place your bowl over simmering water, or use a double boiler if you have it, making sure the water does not touch the bottom of the bowl. You want to be careful and not heat the eggs up too much, or they could scramble. Continue to whisk and slowly add in the melted butter. Your mixture should thicken and double in volume. Add in the honey mustard. Remove from heat and whisk in the cayenne, garlic, and seasoned pepper. Keep it near the stove to stay warm until serving. If sauce becomes too thick (mine always does) slowly whisk in a little bit of milk to thin it out.

While keeping the hollandaise sauce warm, prepare the Veggie Bennie. If you are terrified of poaching eggs, like me, butter a pan and crack your eggs in like you are going to fry them up. Season with salt and pepper. Then, put a tablespoon or so of water in the pan and cover with a lid to continue cooking. The whites will cook completely and cover the yolks, but the yolk will stay a bit runny. Perfect (I cook my eggs like this, always)! Toast the english muffins. Layer the toasted muffin halves with chopped leeks, sliced tomato, spinach and pieces of swiss cheese . Top each half with an egg and then smother with hollandaise sauce. Eat immediately!

Enjoy! And just because I like you, an embarrassing picture of me licking my fingers: