Roasted Vegetable Eggs Benedict with Salsa

3 tbsp (45 mL) olive oil

1 red bell pepper, cut into ½-inch (1.5 cm) cubes

1 small zucchini, cut into ½-inch (1.5 cm) cubes

2 cups (500 ml) butternut squash, cut into ½-inch (1.5 cm) cubes

8-10 mushrooms, stemmed and quartered

1 small white onion, coarsely chopped

Salt & pepper to taste

8 eggs, poached

4 whole-wheat English muffins, split and toasted

½ cup (50 mL) salsa


Preheat oven to 425°F (220°C). Cover a baking sheet with non-stick foil. In a large bowl, toss vegetables in the olive oil. Spoon onto baking sheet and roast in oven 15-20 minutes or until vegetables are tender. Remove from oven and season with salt and pepper. 


To assemble, set one split and toasted English muffin on each of the four plates. Top each slice with a generous serving of roasted vegetables, followed by a poached egg. Top the egg with a spoonful of your favourite salsa. Serve immediately.

Makes 4 servings


Nutrients per serving:

Calories: 447.2
Carbohydrates: 43.2g
Fat: 22.7g
Protein: 21.5g
Sodium: 535.6mg