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Vegetarian Eggs Benedict
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- #116205
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 cheese
1 tablespoon olive oil
4 slices (.5 inch thick) tomato
4 slices (.5 inch thick) eggplant
2 English muffins, halved
4 eggs
directions
In a food processor, combine basil, garlic, pine nuts, salt and pepper until well combined. Add half the oil and puree. Add remaining oil and cheese until blended.
Brush tomato and eggplant slices with oil and roast in a preheated oven for 5 minutes, turning once. Lightly brush muffins with pesto and toast under broiler. Poach eggs.
To assemble, put muffin on a plate, then stack tomato and eggplant on top of each serving. Carefully place egg on top and drizzle with pesto.
Recipe Source: Woods Hole Passage Bed & Breakfast Inn, Falmouth, MA
added by
swzooky
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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