Eggs Christys!

So, the hubby has been making me the most dynamite breakfast... his take on an Eggs Benedict.  What makes it even better??? Most of the ingredients are from our garden.  And isn't it just gorgeous?  I truly am in love!  And when I asked him what he calls his amazing creation, his response, so sweetly, is to name it after me... since he makes it, well, for me :-)  So, here it is, the Eggs Christys, lol!  Hope you enjoy!

Eggs Christys
(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. 

Simple as that, a beautiful Eggs Christys (still trying to get use to the name without laughing)!  I personally love omitting the hollandaise sauce and replacing it with the cheese and the drizzle of oil and vinegar.  This is such a light and refreshing breakfast that leaves you feeling ready and energized for the day.  Thanks for your creation hunny!

Do you have any great takes on Eggs Benedict?  I'd love to hear what they are!