(Makes 2, so please multiply accordingly for how many mouths you are feeding)
1 English Muffin, divided, toasted
2 Eggs, poached
1 Large heirloom tomato, sliced into 4 large slices
4 Large Basil leaves, julienned
1/4 c. Aged White Cheddar, thinnly grated
dash of salt and pepper (to taste)
drizzle of Olive Oil and Balsamic Vinegar (to taste)
First prepare the tomato by slicing thick, meaty slices. We use the large heirloom tomatoes from our garden which are thin skinned and extremely sweet. Julienne the basil and set both aside.
Next you will poach your two eggs and get the muffin toasted. To assemble, start with your muffin, add the slices of tomato (notice we used two for each muffin half), gently add your poached eggs (one per muffin half), grate your cheese directly onto your egg (or grate ahead of time and add now), sprinkle with the basil, salt, pepper, and drizzle with the Olive Oil and Balsamic Vinegar.
Do you have any great takes on Eggs Benedict? I'd love to hear what they are!