Vegetarian Eggs Benedict (4 servings) 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 2 1/2-inch thick tomato slices 4 1/2-inch thick eggplant slices 2 English muffins - halved 4 large eggs In food processor, combine basil, garlic, pine nuts, salt and pepper until well combined. Add half oil and puree. Add remaining oil and cheese until blended. Brush tomato and eggplant slices with oil and roast in a preheated oven for five minutes, turning once. Lightly brush muffins with pesto and toast under broiler. Poach eggs. To assemble, put muffin on plate, stack tomato and eggplant on top of each serving. Carefully place egg on top and drizzle with pesto. This recipe tops Eggs Benedict with a fresh tasting pesto instead of the traditional Hollandaise sauce. Roasted tomato and eggplant also featured. Mr Breakfast would like to thank susan for this recipe. Recipe number 169. Submitted 5/4/2002.