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    You are in: Home / Recipes / Vegetarian Eggs Benedict Recipe
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    Vegetarian Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sharon123's Note:

    This came from the Woods Hole Passage Bed and Breadfast Inn. Yummy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to broil.
    2. 2
      In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
    3. 3
      Add half oil and puree.
    4. 4
      Add remaining oil and cheese until blended.
    5. 5
      Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
    6. 6
      Lightly brush muffins with pesto and toast under broiler.
    7. 7
      Poach eggs.
    8. 8
      To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
    9. 9
      Carefully place egg on top and drizzle with pesto.
    10. 10
      Serves 4.

    Ratings & Reviews:

    • on December 03, 2006

      45

      we had a little problem, didn't interrupt the taste, but our eggs kept slipping off the top!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2004

      55

      Being that I absolutely love pesto, eggplant and poached eggs, I knew that I would love this recipe. It is to die for! The real key is to "carefully" place eggs on top. They kept wanting to slide off. I was thinking this would also be good with scrambled eggs. Thanks Sharon for sharing this wonderful recipe that I will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Eggs Benedict

    Serving Size: 1 (603 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.0
     
    Calories from Fat 373
    64%
    Total Fat 41.4 g
    63%
    Saturated Fat 7.4 g
    37%
    Cholesterol 217.0 mg
    72%
    Sodium 297.8 mg
    12%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 17.1 g
    68%
    Sugars 12.9 g
    51%
    Protein 16.7 g
    33%

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