Veggie Eggs Benny

Who knew a veggie eggs benny could be so damn good! We loaded this baby up with tons of veggies and it is mouth watering we promise!

Serving Size: 2 People

Ingredients

• 2 English Muffins, toasted

• 4 Eggs, poached (using the easy oven method)

• 1/2 Package of Hollandaise Sauce, prepared as per packaging

• a handful of Red Onion Rings

• 4 Slices of Cheese

• 1 Cup Mushrooms, sliced

• 1 Cup Spinach

• 1 Cup Alfalfa Sprouts

• 1 Roma Tomato, Sliced

• 1 Avocado, smashed

• 1 Tbsp. Margarine

• 1 Tsp. Salt

• 1 Tsp. Garlic Powder

• 1 Tsp. Pepper

Directions

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, combine the mushrooms and spinach in a pan and sauté with a little margarine and season with salt, pepper and garlic powder.

• Prepare the hollandaise sauce in a small pot as per packaging.

• Toast the muffins then top each side with a cheese slice immediately so the cheese begins to melt.

• Add a poached egg on top of each slice of cheese (or be really brave and add the egg last to see if you can balance it on all the veggies lol) then begin adding veggies. Start with the smashed avocado, sprinkle with a little salt and pepper. Then add the sautéed veggies, tomato slice and red onion slices.

• Drizzle with hollandaise sauce then add the sprouts very last as a sort of garnish on top! Serve with crispy hashbrowns to really complete the dish!