Veggie Burger Benedict
A hearty veggie burger patty topped with a perfectly poached egg and a creamy, tangy mustard sauce, served with sautéed spinach and roasted tomatoes. This vegetarian twist on eggs Benedict is a satisfying and elegant meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 450
- Protein
- 22g
Ingredients
- 2 veggie burger patties
- 2 eggs
- 2 cups baby spinach
- 1 tomatoes
- ½ lemon
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F (200°C). Cut the tomato into 4 thick slices, toss with 1 tbsp olive oil, and arrange on a baking sheet. Roast until softened and slightly charred, about 15 minutes.
- 2
While tomatoes roast, cook the 2 veggie burger patties in a skillet over medium heat with 1 tbsp olive oil until browned and heated through, about 4 minutes per side. Keep warm.
- 3
Poach the 2 eggs: bring a pot of water to a gentle simmer, add a splash of vinegar if you have it, then slide in each egg and cook until whites are set but yolks are still runny, about 3 minutes. Remove with a slotted spoon.
- 4
In a small bowl, whisk together the 3 tbsp mayonnaise, 1 tbsp Dijon mustard, and the juice of half a lemon to make the sauce. Season with salt and pepper.
- 5
In the same skillet, wilt the 2 cups spinach over medium heat until just tender, about 2 minutes. Season with salt and pepper.
- 6
To serve, place each patty on a plate, top with wilted spinach, a poached egg, and roasted tomato slices. Drizzle generously with the mustard sauce and garnish with lemon zest or fresh herbs if you like.
- 7
Serve immediately, with extra sauce on the side.
Tools you’ll need
- baking sheet
- skillet
- pot for poaching
- slotted spoon
- small bowl
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