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Vegetarian Eggs Benedict


1/2 cup Fresh Basil Leaves
1 teaspoon minced Garlic
2 tablespoons Pine Nuts
Salt and Pepper, to taste
1/2 cup Olive Oil
1/4 cup grated Parmesan
1 tablespoon Olive Oil
4 (1/2-inch) thick Tomato slices
4 (1/2-inch) thick Eggplant slices
2 English Muffins, halved
4 Eggs


1. Add fresh basil, garlic, pine nuts, salt and pepper to food processor. Pulse until well combined.

2. Slowly add olive oil and Parmesan cheese until blended.

3. Preheat oven to 350 F.

4. Brush tomato and eggplant slices lightly with olive oil. Roast in preheated oven 5 minutes. Turn halfway through roasting time.

5. Brush English muffins lightly with pesto. Arrange on baking sheet and place under broiler.

6. Poach eggs.

7. To assemble, put muffin halves on plates and stack tomato and eggplant slices on top.

8. Carefully place egg on top of eggplant.

9. Drizzle with pesto.

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