BLT Benedict With Avocado-Tomato Relish
Created by Misa on October 19, 2011
- Servings: 6
- Prep Time: 25m
- Cook Time: 10m
- Recipe #904
Ingredients
- 1 cup grape tomatoes (halved)
- 1 avocado, diced
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- 2 tablespoons olive oil (extra-virgin)
- Salt and pepper to taste
- 1 tablespoon red wine vinegar (divided)
- 6 large eggs
- 1/4 cup mayonnaise
- 6 (7 to 8 ounces) bread slices (thick bakery bread slices, toasted)
- 3 cups lettuce (you favorite mix)
- 12 ounces sliced bacon (12 slices, cooked)
How to Make
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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.
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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.
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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!
Nutritional Facts
- 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