Brunch

Eggs Benedict BLT With Avocado-Tomato Relish Recipe

Feb 23, 2013 11:01 am

Two classics come together in one brunch dish

By Southern Living

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Add some Southern flair to your eggs benedict for brunch this weekend.

Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine's new Feel Good Food cookbook. This recipe for an Eggs Benedict BLT sure sounds like it'll make us feel good, but let's enjoy it for brunch just to make sure. Remember that time you were trying to choose between the Eggs Benedict and the BLT? Good times.

Reprinted with permission from Southern Living Feel Good Food

Servings: 6

Ingredients

1 cup halved grape tomatoes

1 avocado, diced

1 tablespoon chopped fresh basil

1 garlic clove, minced

2 tablespoons extra virgin olive oil

salt and freshly ground pepper, to taste

1 tablespoon red wine vinegar, divided

6 large eggs

1/4 cup mayonnaise

6 3/4-inch thick bakery bread slices, toasted

3 cups firmly packed arugula

12 thick bacon slices, cooked

Directions:

Combine tomatoes and next 5 ingredients and 21⁄2 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 1 egg. Top with tomato mixture.

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