Woods Hole Passage

Falmouth, Massachusetts

Specialty Recipe

Vegetarian Eggs Benedict

Ingredients

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

Four 1/2-inch thick tomato slices

Four 1/2-inch thick eggplant slices

2 English muffins, halved

4 eggs

In a 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, then stack tomato and eggplant on top of each serving. Carefully place egg on top and drizzle with pesto.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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