While this would make a lovely brunch item, we enjoyed it for dinner (brinner?). It was a delicious and super quick vegetarian weeknight dinner. Even quicker because I cheated and used Hollandaise from Trader Joe’s. I used the vegetables I had on hand: golden chard and avocados. A slice of tomato would have been great, but I didn’t have any and they are not exactly in season at the moment.  Leaving out the ham freshens and lightens up the traditional Eggs Benedict. For the eggs… you can poach them or cook them in a frying pan using these neat little rings like I did (thanks Santa for the great egg rings stocking stuffer). 
Veggie Benedict
Makes 6 
3 English muffins, halved and toasted
1 bunch dark leafy greens such as chard, kale, or spinach
6 large eggs
Hollandaise sauce
2 avocados, halved lengthwise, peeled and sliced 
sliced tomato or any other veggies you like! 
Saute greens in olive oil, salt and pepper until softened. Set aside, covered to keep warm. If you like garlic, throw in a clove of crushed garlic while sauteing. 
Poach or fry eggs. 
Top each English muffin half with greens. Add any other veggies (tomato, grilled zucchini, etc.) and top with one egg. Spoon Hollandaise over eggs. Garnish with avocado slices. Serve immediately.