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Then I remembered an episode of Giada's Weekend Getaways in which she had been served Eggs Benedict with avocado & that's where the inspiration for this dish came from. I sauteed the tomatoes in a bit of butter & EVOO with a little salt & pepper & just a small pinch of sugar. The end result was pretty tasty; I really liked the slightly sweet tartness of the tomatoes. The next time I fix this dish though, I will use over easy eggs instead of poached. No matter how many times I try them, I just do not like the texture of poached eggs.

Eggs Benedict with Green Tomatoes

1 English Muffin, split
2 slices Canadian Bacon
2 eggs
1 teaspoon white vinegar
2 slices green tomato, 1/2" thick
2 teaspoons butter
1 teaspoon olive oil
pinch sugar
salt/pepper

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired (I don't like hollandaise sauce so I didn't prepare any). Serve immediately.

-Tonia D.