Happy Easter from R&L Holt!
To celebrate Easter, we’re going to share a delicious recipe that combines the freshness of tomato basil bruschetta with the indulgence of Eggs Benedict, creating a perfect dish for a special Easter brunch. The burst of flavours from the tomatoes and basil adds a vibrant touch, making it a delightful addition to your Easter celebration.
Ingredients:
For the Bruschetta:
- 2 cups cherry tomatoes, diced
- 1/4 cup fresh basil, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
For the Eggs Benedict:
- 4 English muffins, split and toasted
- 8 poached eggs
- 1 cup Hollandaise sauce (store-bought or homemade)
- Fresh basil leaves for garnish
- Salt and pepper to taste
Method:
Step 1. Prepare the Bruschetta:
In a bowl, combine diced cherry tomatoes, chopped fresh basil, minced garlic, balsamic glaze, salt, and pepper. Mix well and set aside to allow the flavours to meld.
Step 2. Poach the Eggs:
Poach the eggs to your desired level of doneness. If you’re not familiar with poaching eggs, a common method is to bring water to a simmer, add a splash of vinegar, and gently drop the eggs into the water, cooking until the whites are set but the yolks remain runny.
Step 3. Assemble the Eggs Benedict:
Place the toasted English muffins on serving plates. Spoon a generous portion of the tomato basil bruschetta over each muffin half. Carefully place a poached egg on top of the bruschetta on each muffin. Drizzle Hollandaise sauce over the eggs.
Step 4. Garnish and Season:
Garnish the Eggs Benedict with fresh basil leaves for a burst of colour and added freshness. Season with salt and pepper to taste.
Step 5. Serve:
Serve this Tomato Basil Bruschetta Eggs Benedict immediately for a delightful and sophisticated Easter brunch.
