Mediterranean Benedict
4
5 minutes
15 minutes
285
Brunch/Breakfast
Simple mediterranean benedict filled with an egg how you like, tomato, basil, avocado and Tahiniholic Tahini Sauce.
Ingredients
- 4 eggs
- 2 English muffins, cut in half and toasted
- 4 slices of tomato
- Fresh basil
- 1 avocado, sliced
- 2 oz of feta cheese
- Salt and pepper to taste
- Paprika for garnish
- Fresh dill for garnish
- 8 Tbsp Tahiniholic Tahini Sauce
Directions
Brush a little oil and sprinkle a little salt and pepper on each side of the tomato slices. Place the tomatoes on a paper towel lined plate. Heat a large skillet over medium-high heat. Cook the tomatoes on both sides for a minute or so, you want to give them a good sear without breaking down. Remove the tomatoes from the skillet and place them on a plate, set aside.
Fry eggs over easy or poach them to your liking.
Assembly:
Put the toasted English muffin face up on a plate. Then top with the tomato, basil, avocado. Then place the egg on top. Add a couple of tablespoons of Tahiniholic Tahini Sauce to the the top and garnish with a sprinkle of paprika, feta cheese and fresh dill. Repeat with the rest of ingredients to make 4 individual portions.