Title: Easy Egg & Tomato Benedict
Categories: Eggs
Yield: 4 Servings
| 2 | md | Sized tomatoes |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Milk |
| 1 1/2 | ts | Fresh lemon juice |
| 1/2 | ts | Basil leaves,crushed |
| 1/16 | ts | Ground black pepper |
| 4 | | English muffins, split and |
| | | Toasted |
| | | Salt |
| 8 | | Eggs, poached and well |
| | | Drained |
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.