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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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eggs Benedict with tomato, spinach and avocado

Veggie Eggs Benedict

Prep time:
10 minutes
Cook time:
1 hour 15 minutes
Yield:
2 servings
Difficulty:
3 out of 5

For a veggie-centric take on this hearty breakfast, layer on roasted tomatoes, avocado and spinach—yum!

Ingredients

  • 2 Roma tomatoes
  • 1 sprig thyme, chopped
  • 1 English muffin, halved
  • 2 tablespoons butter
  • 2 ounces spinach, wilted
  • 1 avocado, halved and sliced
  • 2 poached eggs
  • 4 ounces hollandaise
  • 1 tablespoon scallions, sliced

Preparation

Heat oven to 275°F.

Halve tomatoes lengthwise and lay cut-side up on a baking sheet. Sprinkle with chopped thyme and place in oven for approximately 1 hour, or until the tomatoes have lost about half their moisture. Remove from oven and reserve.

Spread butter on each half of the English muffin, then toast on a griddle butter-side down until golden brown. 

Arrange toasted muffins on a plate, top with wilted spinach, sliced avocado, roasted tomato, poached eggs and hollandaise. Garnish with sliced scallions.

  • eggs Benedict with tomato, spinach and avocado