Veggie Burger Benedict

Step 1

Preheat oven to 400°F (200°C). Cut the tomato into 4 thick slices, toss with 1 tbsp olive oil, and arrange on a baking sheet. Roast until softened and slightly charred, about 15 minutes.

Step 2

While tomatoes roast, cook the 2 veggie burger patties in a skillet over medium heat with 1 tbsp olive oil until browned and heated through, about 4 minutes per side. Keep warm.

Step 3

Poach the 2 eggs: bring a pot of water to a gentle simmer, add a splash of vinegar if you have it, then slide in each egg and cook until whites are set but yolks are still runny, about 3 minutes. Remove with a slotted spoon.

Step 4

In a small bowl, whisk together the 3 tbsp mayonnaise, 1 tbsp Dijon mustard, and the juice of half a lemon to make the sauce. Season with salt and pepper.

Step 5

In the same skillet, wilt the 2 cups spinach over medium heat until just tender, about 2 minutes. Season with salt and pepper.

Step 6

To serve, place each patty on a plate, top with wilted spinach, a poached egg, and roasted tomato slices. Drizzle generously with the mustard sauce and garnish with lemon zest or fresh herbs if you like.

Step 7

Serve immediately, with extra sauce on the side.