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.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Amanda

Rating (out of 5):

I used store bought pesto to save some time, but otherwise followed the recipe. It was awesome! I was curious how the eggplant was going to taste, but it turned out really well.

Comment submitted: 6/20/2010 (#10736)



From greenie

You can buy rennet free cheeses! Usually they are organic.

Comment submitted: 4/12/2010 (#10294)



From Josiah

Parmesan cheese is not vegetarian unfortunately. It contains animal rennet.

Comment submitted: 11/7/2009 (#8990)



From codemonkey

Sounds good, think I'll try this @ the weekend :)

Comment submitted: 3/11/2009 (#7750)

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