[Leftover] Grilled Vegetable Eggs Benedict
with strawberry cucumber smoothie
- English muffins - 4, halved
- Eggs - 8
- Vinegar, red or white wine - 1 Tbsp
- Leftover Grilled Vegetables (from Tuesday) - ~3 cups, chopped
- Mayonnaise - 1/4 cup
- Lemon juice - 2 tsp
- Hot sauce - 2 tsp
- Paprika, smoked - 1/4 tsp
- Cucumbers - 8 oz, large pieces
- Strawberries, fresh or frozen - 8 oz
- Baby spinach - 2 oz
- Yogurt, plain or Greek - 1 cup
- Ice - 1 cup
- Lime juice - 2 tsp
- Make aioli - (Skip if made ahead for Monday; if prepping right before cooking, get water for the eggs heating before continuing with prep.) Whisk together mayonnaise, lemon juice, hot sauce, and paprika. (Can be done up to 5 days ahead)
- Cucumbers / Strawberries - Chop cucumbers. If using fresh strawberries, trim off stems. (Can be done 1 day ahead)
- Make smoothie - Combine cucumbers, strawberries, spinach, yogurt, ice, and lime juice in a blender. Blend until smooth, adding more yogurt or a splash of water if needed. Taste and add some more lime juice if you’d like more sour flavor or some honey (not in ingredients list) if you’d like it more sweet.
- English muffins - Slice in half (if not pre-sliced).
- Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all of the eggs to hot water quickly so they cook evenly.)
- Fill a large saute pan with water. Add vinegar (note: a little vinegar in the water helps the eggs to hold their shape). Heat over high heat until water begins to simmer (a few small bubbles rising from the bottom). (Note: For tips on poaching an egg, check out this video.)
- Line a plate with paper towels and set it near the stove.
- If leftover vegetables were not already chopped, chop them into pieces that will easily fit on English muffins. Warm the vegetables briefly in the microwave.
- When water is simmering, gently tip each egg into the simmering water so that none are touching.
- Simmer eggs to your desired degree of doneness - for cooked whites and soft yolks this should take 4 to 5 minutes (if unsure, remove one of the eggs and test it).
- Use a slotted spoon to transfer eggs to paper towel-lined plate.
- Toast English muffins.
- Place English muffins on serving plates and spread with aioli. Top with vegetables and eggs. (Don’t worry if it doesn’t all stack perfectly; you can serve some of the grilled vegetables on the side if needed.) Season eggs with some salt and pepper. Serve Eggs Benedict with smoothie on the side. Enjoy!
SO good. Nice to have the roasted veggies made already. Quick and easy. The spicy aioli and the smoothie balance each other perfectly.0 Helpful
Kids weren’t crazy about it, they ended up having eggs with the English muffin with jelly. Nonetheless it was an easy meal the adults liked.0 Helpful
Made these as roasted vegetable sandwiches with buns instead of benedict-style over English muffins.0 Helpful
This was delicious! We skipped the smoothie because we used up our cucumber earlier in the week. Thanks to the cooksmarts instructions, I have been able to consistently poach eggs well! Easy to pull together.0 Helpful
Pretty good. I fried eggs for the kids. I was the only one who wanted grilled veggies (used portabello, yum). Husband used fresh spinach. Sriracha on the side instead of in the aioli (doubled the aioli). Smoothie was a nice change from side salad.0 Helpful
Great way to use up those leftover veggies. I didn't make the aoli since I had so much of the charred onion vinaigrette leftover. I also skipped the smoothie and fried my egg instead of poaching.0 Helpful