Egg tomato Benedict with asparagus

Egg tomato Benedict with asparagus
Share on Google+0Tweet about this on Twitter0Pin on Pinterest0Share on Facebook0

This morning, guests at the Guest House woke up with the smell of freshly brewed coffee and enjoyed their breakfast with the special of the day: Egg tomato Benetict served with asparagus…

Receipe for one person:
Cut 1 slice of tomato and seasoned with salt and pepper;set aside.
In a small saucepan prepare your hollandaise sauce: combine one egg yolks,lemon juice,basil and black pepper and heat until hot. Keep warm.
Cut your English muffin in half and toast it.
Use just one half of the toasted bread and arrange the tomato slice and top it with a poached egg.
The final touch: cover with hollandaise sauce. Garnish with parsley and serve with asparagus if desired.

Enjoy! Jonathan

American Guest House Bed and Breakfast