Easy egg & tomato benedict

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 \N English muffins, split and
\N \N Toasted
\N \N Salt
8 \N Eggs, poached and well
\N \N 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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