In the meantime, we have a weekend upon us. Heck YES. And, here's the perfect brunch recipe if you're in the mood for something different. This is a Southern Living recipe that I tore out of a magazine in March of 2011, and can't believe it took me so long to make it. The ripe colorful tomatoes and in-season avocados made it perfect for this time of year. I'm squeezing every last drop of my favorite summer flavors before I dive head-first into fall cooking!
The flavor of the relish was delicious. Believe or not, this was my first time to poach eggs in simmering water. I have a handy little egg poacher that I usually use. It was so easy that I'm shocked I've waited so long to give it a try. I thought for sure I was messing it up as I was doing it, but the eggs turned out perfectly. Keith LOVED this brunch - right up his alley.
BLT Benedict with Avocado-Tomato Relish
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Ingredients:
1 cup grape tomatoes, halved (I used a mix of red and yellow)
1 avocado, diced
1 Tbsp chopped fresh basil
1 garlic clove, minced
2 Tbsp extra virgin olive oil
Salt & Pepper to taste
1 Tbsp red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 thick bakery bread slices, lightly toasted
3 cups arugula
12 thick slices bacon, cooked (I used applewood-smoked and baked in glass dish for 40 minutes at 350)
Combine tomatoes and next 5 ingredients and 2 1/2 tsp red wine vinegar in a small bowl.
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.
Spread mayonnaise on 1 side of each bread slice. Layer each with 1/2 cup arugula, 2 bacon slices, and tomato mixture. Top each with one egg. Season with Salt and Pepper.
Enjoy!!
3 responses. Leave a Comment!:
This looks so good! I might make it for dinner next week!
I made this last night with my last good tomato (used slicer instead of grapes). It was amazing. Thanks! - Carmen
Wow, you posted so many good recipes this month! Looks delicious. I've never poached an egg, but have always wanted to try it and I love all kinds of eggs so I don't know what's taken me so long. Thanks for the instructions, I am going to try this soon!
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