This easy version of Eggs Benedict uses tomato instead of Canadian bacon with delicious results. You’ll enjoy this colorful and luscious dish.

Easy Egg and Tomato Benedict

Easy Egg and Tomato Benedict
Recipe type: Eggs
Serves: 4
  • 2 medium sized tomatoes
  • 1/2 Cup mayonnaise
  • 1/4 Cup milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon basil leaves,crushed
  • 1/16 teaspoon ground black pepper
  • 4 English muffins, split and toasted
  • salt
  • 8 eggs, poached in acidulated water and well drained
  1. Use tomatoes that are fully ripe, not pink, but vibrant red. Cut each tomato into 4 slices; set aside.
  2. In a small saucepan, combine mayonnaise, milk, lemon juice, basil and black pepper; heat until hot; keep warm.
  3. On each English muffin half arrange a tomato slice; sprinkle lightly with salt, top with a poached egg; cover with mayonnaise sauce.
  4. Serve two for each portion. Garnish with parsley if desired.
  5. Serves 4.
This recipe also goes very well with sliced avocado and potentially, sliced salmon. Perfect for an easy, fast and fun brunch or holiday breakfast.

Serve with home fried potatoes or hash browns, and garnish with a slice of orange or lemon and a sprig of parsley.

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