Eggs Benedict with Tomato
This classic breakfast dish gets a refreshing twist thanks to the addition of a tomato.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 2 large egg yolks
- 1 tsp. lemon juice
- 1⁄2 cup butter
- 1⁄4 cup boiling water
- 1⁄2 tsp. plus a dash salt, divided
- 1⁄8 tsp. ground cayenne pepper
- 6 slices Canadian bacon
- 6 large eggs
- 6 slices white bread, crusts removed, toasted, and buttered
- 1 large tomato, sliced
- 6 black olives
- 1⁄4 tsp. freshly ground black pepper
- 1 tsp. fresh dill
- In the top of a double boiler, whisk egg yolks with lemon juice. Add 3 tablespoons butter. Place the pan over simmering water and cook, whisking constantly, until butter is melted and sauce begins to thicken. Add 3 more tablespoons butter. Stir until butter melts; then add remaining 2 tablespoons butter. Gradually whisk in boiling water. Continue cooking over simmering water, stirring constantly, until mixture thickens. Remove from heat and stir in dash of salt and cayenne. Set aside.
- Heat broiler. Place Canadian bacon on the rack of a broiler pan. Broil about 4 inch from heat for 3 minutes, or until meat begins to brown.
- Meanwhile, pour about 2 inches of water into a large skillet along with 1⁄2 teaspoon salt. Bring water to a boil; reduce heat to maintain a light simmer. Carefully break 1 egg into a cup, then slip it into water. Repeat with remaining eggs. Continue to simmer, basting with water, for 5 minutes or until whites are thoroughly cooked and yolks are hot.
- Top each slice of toast with tomato, Canadian bacon, a poached egg, and Hollandaise sauce. Finish with a black olive, sprinkle of pepper, and a sprig of dill.