Eggs Benedict with Grilled Vegetables

Step 1

Slice the 1 zucchini lengthwise into 1/4-inch planks and trim the 8 asparagus spears. Cut the 1 tomato into 4 thick slices.

Step 2

Brush the vegetables with 1 tablespoon of the olive oil and season with 1/2 teaspoon of the black pepper. Grill or pan-grill over medium-high heat until charred and tender, about 3-4 minutes per side. Set aside.

Step 3

Bring a large pot of water to a gentle simmer. Add the remaining 1 tablespoon olive oil and 1/2 teaspoon black pepper to the water.

Step 4

Crack each of the 4 eggs into a small cup, then gently slide them into the simmering water. Poach until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.

Step 5

Toast the 2 English muffins until golden. Place the 2 cups spinach on the muffin halves and top with the grilled vegetables.

Step 6

Place a poached egg on each stack, season with extra black pepper if desired, and serve immediately.

Step 7

Optional: drizzle with hollandaise or a squeeze of lemon if you have them.