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Egg and Tomato Benedict Recipe
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This Easy Egg and Tomato Benedict recipe makes 4 servings.
What You Need
• 2 medium tomatoes
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon basil leaves, crushed
• 1/4 teaspoon ground black pepper
• 4 English muffins, split and toasted
• Salt
• 8 eggs, poached, well-drained
What To Do
1. Make sure tomatoes are fully ripe and at room temperature. Cut each tomato into four slices.
2. In a small saucepan, combine mayonnaise, milk, lemon juice, basil and black pepper. Heat until hot, then keep warm.
3. Place a tomato slice onto each English muffin; sprinkle lightly with salt, top with poached egg, then cover with mayonnaise sauce. (Two muffins per portion.)
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