BLT Benedict with Avocado-Tomato Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sunny-side up or sliced boiled eggs would work just as well as poached eggs for this dish you've got to try. 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 |
1/4 cup mayonnaise |
6 (3/4-inch-thick) bakery bread slices, toasted |
3 cups firmly packed arugula |
12 thick bacon slices, cooked |
Directions:
1. Combine tomatoes and next 5 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 1/2 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. Remove with a slotted spoon. Trim edges, if desired.
3. Spread mayonnaise on 1 side of each bread slice. Layer each with 1/2 cup arugula, 2 bacon slices, and 1 egg. Top with tomato mixture.
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