BLT Benedict With Avocado-Tomato Relish

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Recipe: #904

October 19, 2011

"I ran across this recipe while thumbing through a Southern Living magazine, and I knew I had to try it. Boy, I'm glad I did! The original recipe calls for arugula, but I used a spring lettuce mix I had on hand."

Original is 6 servings


  • Serving Size: 1 (238.2 g)
  • Calories 564.5
  • Total Fat - 42.8 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 273.2 mg
  • Sodium - 1378.8 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.5 g
  • Protein - 35.1 g
  • Calcium - 67 mg
  • Iron - 2.9 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 1.6 mg

Step by Step Method

Step 1

Make the relish - combine the grape tomatoes, diced avocado, basil, garlic, olive oil, salt, pepper, and 2 1/2 teaspoons of the red wine vinegar in a small bowl. Set aside until you are ready to assemble the benedicts.

Step 2

Poach the eggs - Fill a large saucepan with 3 inches of water. Bring the water to a boil and reduce the heat until the water steadily simmers lightly. Add the 1/2 teaspoon of red wine vinegar; this will help the egg whites curl around the yolks as the eggs poach. Break the eggs, one at a time into a small bowl, and slide them into the simmering water. Simmer for 3 to 5 minutes, or until they are done to your liking. Remove the eggs with a slotted spoon.

Step 3

Assembly - Spread a layer of mayonnaise on one side of the toasted bread. Add about 1/2 cup of lettuce, 2 slices of bacon, followed by one poached egg on top of each toast slice. Top with the relish and enjoy!


No special items needed.

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