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BLT Benedict with Avocado-Tomato Relish

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 23 mins
Yield Makes 6 servings
Sunny-side up or sliced boiled eggs would work just as well as poached eggs for this dish you've got to try.

Ingredients

  • 1 cup halved grape tomatoes
  • 1 avocado, diced
  • 1 tablespoon chopped fresh basil
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon red wine vinegar, divided
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 6 (3/4-inch-thick) bakery bread slices, toasted
  • 3 cups firmly packed arugula
  • 12 thick bacon slices, cooked

How to Make It

  1. Combine tomatoes and next 5 ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.

  2. Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

  3. Spread mayonnaise on 1 side of each bread slice. Layer each with 1/2 cup arugula, 2 bacon slices, and 1 egg. Top with tomato mixture.