Eggs Vegedict

An updated twist on a classic eggs bendict recipe. This one features zucchini, eggplants and spinach.


1 tbsp olive oil 15 mL
1 cup sliced Go South! onions 250 mL
2 cloves garlic, minced 2
2 cups sliced mushrooms 500 mL
1 cup sliced Go South! zucchini 250 mL
1 cup Go South! eggplant, sliced 250 mL
1/2 tsp each, salt and pepper 2 mL
2 cups lightly packed Go South! spinach leaves, tough stems removed 500 mL
8 eggs 8
4 English muffins, split and toasted 4

Hollandaise Sauce

3 egg yolks 3
1 tbsp 35% whipping cream 15 mL
1 cup melted butter, cooled to room temperature 250 mL
1 tbsp lemon juice or white wine vinegar 15 mL
1/2 tsp salt 2 mL
Pinch cayenne pepper Pinch
1/4 cup chopped parsley (optional) 50 mL


In skillet, heat oil over medium-high heat. Add onions and cook until tender, about 5 minutes. Add garlic and mushrooms, stirring occasionally, until mushrooms are golden. Stir in zucchini and eggplant, salt and pepper, until vegetables are tender. Remove from heat. Stir in spinach.

Meanwhile poach eggs in a large saucepan of boiling, salted water, for 3 minutes for slightly soft yolks. Remove with slotted spoon.

In heat-proof bowl, or upper section of double boiler whisk yolks with cream until well blended. Place bowl over saucepan of simmering water, whisking constantly until mixture thickens slightly. Very slowly pour in butter, while whisking constantly, until all the butter has been incorporated. Add lemon juice; immediately remove from heat. Stir in salt and cayenne.

Arrange spinach mixture over toasted English muffin halves. Top with poached eggs. Spoon sauce over eggs and sprinkle with chopped parsley if desired.

Makes 4 servings.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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