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Veggie Eggs Benedict

This is a healthier take on yummy eggs benedict. I really enjoy eggs benedict and do order them every now in a restaurant but I always feel guilty knowing I have consumed a day’s worth of fat and calories at one meal. You can enjoy these without feeling guilty! I used portabella mushrooms, red bell peppers and frozen spinach for the veggies. You could add zucchini or eggplant to the oven roasted veggies. The whole dish looks pretty on the plate and would make a great Sunday brunch with a nice side of fruit salad. The usual high fat hollandaise is made a bit healthier by cutting the butter and using egg whites instead of egg yolks. A hand held blender or a bullet blender are the trick to making the lower fat hollandaise as smooth as if it has full strength fat content. I like to buy frozen spinach in a bag so that I can shake out the amount I need and keep the rest frozen. To save a few steps, use fresh baby spinach and cover toast with the spinach and the hot veggies will wilt the spinach.