Eggs Benny is my all-time favorite breakfast. I wasn't sure if spinach and artichokes would go well with it, but thought I would give it a shot. It actually turned out really good! I even got Paul's seal of approval (that's a big deal!).
On a baking sheet, toss a few handfuls of cherry tomatoes and 2 cups of portabella mushrooms in olive oil, sea salt, and fresh cracked pepper. Roast in the oven at 350 for 5-7 minutes. Set aside.
In a pan, sautee a few bunches of spinach in olive oil and garlic until spinach is soft. Add 2 cups of artichokes (the kind packed in oil and seasonings). Cook for a few minutes, then transfer to food processor. Chop until artichokes are mixed throughout spinach. Return mixture to pan and add 2 cups of shredded mozzarella. Add 4 tablespoons of parmesan. Cook on low until cheese is melted. Add tomatoes and mushrooms. Set aside.
Make your favorite hollandaise sauce.
Toast english muffins.
Poach eggs.
Top each muffin with a slice of fresh mozzarella, a spoonful of spinach mixture, a poached egg, then drizzle with hollandaise sauce. Garnish with feta cheese and fresh cracked pepper. Serve with breakfast taters and black beans.
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