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Using fresh garden tomatoes and basil, create this easy-to-make delicious Garden Eggs Benedict using Farmers Hen House’s Organic Pasture Raised eggs! It’s a perfect summer brunch recipe that will be sure to satisfy your pesto & egg cravings.
English Muffins
4 Farmers Hen House eggs (whole)
1 tsp vinegar
2 large beefsteak tomatoes
Olive oils
Pesto sauce
3 egg yolks
1 tbsp. lemon
1 tsp. dijon
1/4 tsp. salt
Pinch of cayenne
1/2 cup of hot melted butter
Salt and pepper for seasoning
Step 1
Preheat the oven to 450 degrees.
Step 2
Cut tomatoes into four large slices, lay on baking sheet with parchment paper, drizzle with olive oil and sprinkle with salt and pepper.
Step 3
Cook tomatoes for 10 minutes or until roasted.
Step 4
While tomatoes are cooking, bring a large pot, filled about 1/3 of the way with water, to a boil.
Step 5
Once the water is just boiling, add in 1 tsp of vinegar and slowly add 4 whole eggs one at a time. Poach until desired doneness.
Sauce
Step 1
In a blender, combine egg yolks, butter, lemon, dijon, salt, and cayenne.
Step 2
Once blended, keep the blender running and slowly add the hot melted butter until all is combined.
Assemble
On a toasted English muffin, place tomato, egg, sauce and pesto.
