Eggs Benedict with Grilled Vegetables
A lighter take on the classic, with poached eggs and English muffins piled high with grilled zucchini, asparagus, and tomato. Simple, fresh, and perfect for brunch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 2 whole English muffins
- 4 large eggs
- 1 medium zucchini
- 8 spears asparagus
- 1 large tomato
- 2 cups spinach
- 2 tablespoons olive oil
- 1 teaspoon black pepper
Instructions
- 1
Slice the 1 zucchini lengthwise into 1/4-inch planks and trim the 8 asparagus spears. Cut the 1 tomato into 4 thick slices.
- 2
Brush the vegetables with 1 tablespoon of the olive oil and season with 1/2 teaspoon of the black pepper. Grill or pan-grill over medium-high heat until charred and tender, about 3-4 minutes per side. Set aside.
- 3
Bring a large pot of water to a gentle simmer. Add the remaining 1 tablespoon olive oil and 1/2 teaspoon black pepper to the water.
- 4
Crack each of the 4 eggs into a small cup, then gently slide them into the simmering water. Poach until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.
- 5
Toast the 2 English muffins until golden. Place the 2 cups spinach on the muffin halves and top with the grilled vegetables.
- 6
Place a poached egg on each stack, season with extra black pepper if desired, and serve immediately.
- 7
Optional: drizzle with hollandaise or a squeeze of lemon if you have them.
Tools you’ll need
- Grill pan or skillet
- Large pot
- Slotted spoon
- Toaster
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