Matcha Eggs Benedict (Vegetarian)

Serves: 4 (2 stacks per person)

WHAT YOU NEED
  • ¼ cup melted butter
  • 1 cup Greek yogurt
  • Juice from 1 lemon (~ 3 tablespoons)
  • 1 ½ teaspoons Matcha
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ cup warm water
  • 8 eggs
  • 4 whole grain English muffins
  • Chives for garnish
  • Edible flowers for garnish, if desired (we used nasturtium flowers from our garden, only because we had them on hand)
WHAT TO DO
  1. Melt ¼ cup butter. In a bowl, mix together ¼ cup melted butter, 1 cup Greek yogurt, juice from 1 lemon (~ 3 tablespoons), 1 ½ teaspoons matcha, ½ teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon honey, and ¼ teaspoon kosher salt. Mix thoroughly to combine. Add warm water a few tablespoons at a time to thin out the sauce, up to ¼ cup.
  2. Poach 8 eggs. Toast 4 whole grain English muffins. Thinly slice the chives.
  3. To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.



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