#egg benedict
BLT Benedict
INGREDIENTS
- 1 cup halved grape tomatoes
- 1 avocado, diced
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon red wine vinegar, divided
- 6 large eggs
- ¼ cup mayonnaise
- 6 slices sourdough or other hearty sandwich bread, brushed with olive oil and grilled until toasted (or if you MUST, you can put them in the toaster!)
- 3 cups baby lettuce
- 12 thick bacon slices, cooked
DIRECTIONS
1. Combine tomatoes and next five ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.
2. Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining ½ tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness (but the runnier the better for this recipe!). Remove with a slotted spoon.
3. Spread mayonnaise on one side of each bread slice. Layer each with ½ cup lettuce, 2 bacon slices, some of the tomato mixture and one egg. Top with remaining tomato mixture.
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Eggs Benedict- Snitch
Breakfast in Chicago
I love egg benedicts
