Eggs Benedict with Green Tomatoes

By á-49759

Eggs Benedict gets a Southern-style makeover with this recipe including sautéed green tomatoes for a scrumptious flavor addition. Make this recipe for you and bae any time you have a craving for a hearty, heart-warming breakfast or brunch benedict for two. This recipe goes perfectly with freshly brewed coffee and, or mimosas.

Ingredients

• 1 English Muffin, split
• 2 slices Canadian Bacon
• 2 eggs
• 1 teaspoon white vinegar
• 2 slices green tomato, 1/2-inch thick
• 2 teaspoons butter
• 1 teaspoon olive oil
• pinch sugar
• salt and pepper to taste

Details

Servings 2
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

HOW TO POACH EGGS:
Fill a large saucepan with 3-inches of water. Bring water to a gentle simmer, then 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.

Remove bacon from skillet, add 1 teaspoon butter and olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2 to 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, and one poached egg. Serve with hollandaise sauce if desired.