The Diner's Vegetable Eggs Benedict with Fresh Fruit
An English Muffin toasted
Two eggs prepared as you like
Two ounces of diced onion
Two ounces of sliced mushrooms
Six ounces of fresh spinach
Two tomato slices, 1/4 inch thick
Grill your tomato slices until they begin to break down on their edges. Place one on each half of English muffin. Sprinkle kosher salt and pepper on top of tomato slices.
Saute' your onions and mushrooms in olive oil until limp. Add spinach, toss and sautee until limp. Place mixture on top of each half of the tomato and English muffin.
Cook your eggs to order, place one on top of each half of the tomato and English muffin.
Top each half with 2 to 3 ounces of Hollandaise sauce.
Serve with fresh fruit.