Caramelized Tomato Eggs Benedict
This is my favorite version of a brunch classic. Caramelizing tomatoes concentrates and develops the flavors in the best way possible for a perfect addition to this savory breakfast. Try it on a slow weekend morning during the transition between summer and fall.
I discovered tomato toast when I had some grape tomatoes going soft and needed to find something to do with them. It quickly surpassed the famed avocado toast in my opinion and I thought ‘how can I do more with this’?! Well I decided to add it to eggs Benedict, a top brunch item of choice for me. The results, absolutely delicious!
Kitchen Tip!
Does poaching eggs intimidate you? Me too. I use a few ‘cheater’ versions of more difficult cooking methods to make this recipe an easy addition to your weekend.
First up, I totally fake it when I poach my eggs. This method is a no fail way to get the satisfaction of runny yolks every time. First, simply crack the eggs in a cast iron skilled or pan as you normally would to fry them. Add you salt and pepper and then about a Tablespoon of water and quickly place the lid on the pan. Cook for about 30 seconds to one minute, until the egg whites are cooked but yolks can still jiggle. Remove from pan and place immediately on tomato toast for the perfectly cooked egg for the Benedict.
My second ‘easy version’ for this recipe is making the hollandaise sauce. This method using minimal dishes and the microwave for a no fail, quick, dreamy sauce to pour over your eggs. Simply whisk egg yolks, lemon juice, salt and pinch cayenne pepper and then continue to whisk while slowly pouring melted butter in a stream. Right before you are ready to serve, microwave in increments, 15-20 seconds to start and then 10 seconds at a time after that, whisking between each microwave time. Do not over microwave or the hollandaise can break. You are looking for the sauce to thicken somewhat, but not separate.
Nutrition Tip!
Did you know most individuals living in the United States consume less than the adequate daily intake of choline, an essential nutrient? Choline is essential for normal development of infants and young children and plays a role in our nervous system regulating memory, mood, movement, as well as many other functions as it is needed for the membranes of cells.[1] Although most of us do not consume adequate amounts of choline, deficiencies are not wide spread because we are able to synthesize some choline in our liver.[1] Those at risk for negative side effects of inadequate choline consumption are those who have certain genetic conditions and pregnant women, of which 90-95% consume less than adequate amounts of choline![1] Luckily, eggs are one of the best dietary sources of this nutrient. So enjoy your weekend brunches with an egg or two like this eggs Benedict recipe. I promise you will love it!
Caramelized Tomato Eggs Benedict
Ingredients
- 1 pint cherry or grape tomatoes
- 1/4 cup plus 2 Tbsp unsalted butter, divided
- salt
- 1/2 teaspoon black pepper
- sourdough bread (2-4 slices depending on size)
- 3 egg yolks
- 1 teaspoon lemon juice
- pinch cayenne pepper
- 4 eggs
Instructions
- Slice tomatoes in half while you melt 1 Tbsp butter in a small pan.
- Once butter is melted, turn heat up to medium-high and add tomatoes, pinch of salt, and black pepper. Give tomatoes a stir with a wooden spatula every few minutes.
- While tomatoes are cooking, slice and toast the bread and place on serving plates.
- In a glass bowl, whisk together egg yolks, lemon juice, salt and cayenne pepper. In a separate bowl, melt 1/4 cup butter in the microwave. Slowly pour melted butter into the egg yolk and lemon juice mixture, whisking constantly to incorporate. Set aside.
- Tomatoes are done once they have released their juices, thickened back up, and have some darker cooked spots on them. Don't rush them, the flavor is incredible if they are allowed enough time to caramelize. Pile tomatoes on toasted bread.
- Next, heat a pan over medium heat for the 'poached' eggs. Once the pan is heated, make foolproof 'poached' eggs. Melt 1 Tbsp butter in the pan. Crack the egg as if frying and quickly salt and pepper. Pour a splash of water in the pan and quickly cover with a lid. Cook for approximately 1 minute or until egg white is cooked but yolk is still runny. Top tomato toast with poached eggs.
- Finish the hollandaise sauce by microwaving for 20 second, then whisk vigorously. You may need to add more time in 10 second increments until sauce in thickened. Do not overcook or the sauce will break. Whisk after microwaving and spoon over eggs.
- Enjoy immediately while hot and the egg yolks and hollandaise are runny.
References
Ods.od.nih.gov. 2020. Office Of Dietary Supplements - Choline. [online] Available at: <https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/> [Accessed s26 September 2020]
