Garden Eggs Benedict

Garden Eggs Benedict

Prep Time

5 minutes

Cook Time

15 minutes

Serving Yield

4

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.

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Ingredients

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

Directions

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.

Eggs Benedict