Servings: 2
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
- 2 English muffins, halved
- 4 eggs
- 125 ml (1/2 cup) basil pesto
- 250 ml (1 cup) finely diced tomatoes
- 125 ml (1/2 cup) cheese curds
- 30 ml (2 tbsp) white or red balsamic vinegar
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) honey
- 3 tbsp white vinegar
- 2 egg yolks
- 125 ml (1/2 cup) melted butter
- 15 ml (1 tbsp) lemon juice
- A few fresh basil leaves
- Salt and pepper to taste
Preparation
- Combine the tomatoes with the oil, balsamic vinegar, honey, and a few chopped basil leaves. Season with salt and pepper to taste.
- Toast the English muffins, then spread them generously with pesto. Top the muffins with the tomato mixture and cheese curds.
- For the Benedict sauce, whisk the egg yolks with the lemon juice in a bowl placed over a saucepan of hot water, ensuring the bowl does not touch the water. Gradually pour in the melted butter while whisking until the sauce is smooth and creamy. Season with salt and pepper.
- For the poached eggs, bring a pot of water to a gentle simmer, then add the white vinegar. Crack the eggs into individual ramekins, then gently pour them into the water. Cook for 3 to 4 minutes, then remove the eggs using a slotted spoon or strainer. Place them on paper towels.
- Place the poached eggs on top of the muffins, then drizzle with Benedictine sauce. Add a few fresh basil leaves and serve immediately.
