easy egg and tomato benedict

Categories
Cheese/eggs
Yield
4 servings
MeasureIngredient
2 mediums Sized tomatoes
½ cup Mayonnaise
¼ cup Milk
1½ teaspoon Fresh lemon juice
½ teaspoon Basil leaves,crushed
1/16 teaspoon Ground black pepper
English muffins, split and
  Toasted
  Salt
Eggs, poached and well
  Drained

Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.

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