easy egg and tomato benedict
- Categories
- Cheese/eggs
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 4 | English muffins, split and |
| Toasted | |
| Salt | |
| 8 | 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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