Simple mediterranean benedict filled with an egg how you like, tomato, basil, avocado and Tahiniholic Tahini Sauce.
2 English muffins, cut in half and toasted
4 slices of tomato
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
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.
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.
Calories 285, Fat 18 grams, Carbs 21 grams, Protein 13 grams, Fiber 5 grams, Sugar 3 grams