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Eggs Benedict with Green Tomatoes

1 English Muffin, split
2 slices Canadian Bacon
2 eggs
1 teaspoon white vinegar or wine
2 slices green tomato, 1/2″ thick
2 teaspoons butter
1 teaspoon olive oil
Prepared Hollandaise Sauce
a pinch of sugar
salt/pepper

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired. Serve immediately.

This was the winning recipe in a “Green Tomato” recipe contest.

from:  the kitchen.com

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