Easy Egg And Tomato Benedict
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Eggs | 4 | Servings |
INGREDIENTS
| 2 | Sized tomatoes | |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Milk |
| 1 1/2 | t | Fresh lemon juice |
| 1/2 | t | Basil leaves, crushed |
| 1/16 | t | Ground black pepper |
| 4 | English muffins, split and | |
| Toasted | ||
| Salt | ||
| 8 | Eggs, poached and well | |
| Drained |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 8.9mg
Sodium: 608.3mg
Potassium: 219.6mg
Carbohydrates: 25.8g
Fiber: 2.8g
Sugar: 4.5g
Protein: 6g