Egg and Tomato Benedict Recipe
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
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.)
Return to Egg Recipes index