Tomato and Parmesan Benedict

Seriously, this post was meant to go up like, a month ago. But no one told me it was September so I just totally missed it. I mean…it was August for a minute and then I wake up and suddenly it’s the middle of October. Ummm…is there someone I can blame for this? Shouldn’t a memo have gone out or something??

Thank goodness this recipe is just as good in October as it was in August. Roasting the tomatoes means that this will taste good year round since it develops the flavors of even the most bland grocery store tomato. And honestly, anything tastes good if it’s drowning in a cheese sauce, am I right?

I’ve been hesitant of making a benedict due to the fact that recipes with more than 3 steps often overwhelm me. However, this dish might seem complicated, but it looks much scarier than it actually is. Let’s do this, shall we?

First we’ll discuss the one step I don’t have a picture of since I just spaced out on the whole “photos/camera” thing: roasting the tomatoes. I would do this first since it takes the longest and the tomatoes can be set aside until you’re ready to use them.

Slice a tomato into 1/4 inch slices. Lay flat on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 450˚F for about 25-30 minutes, or until they have cooked down and are beginning to caramelize. Set aside until you’re ready to use them.

Grate up a bunch of parmesan cheese. In a medium sauce pan heat up cream and bring to a simmer. Whisk in the cheese with some salt and plenty of black pepper. Continue to whisk until the cheese has fully melted and blended into the cream. Turn the heat off and set aside.

Poach a couple of eggs. Look here or here for some tips and/or instructions.

Now it’s time to assemble! Lay a couple slices of a baguette on a plate. The baguette I had was pretty thin, so I used two slices for each benedict. If you have a large baguette you may need only one slice.

Now it’s time for tomatoes. It took a lot of willpower to not just start eating at this point.

All that’s left is to top the tomatoes with a poached egg and some parmesan sauce.

Aren’t you glad you didn’t eat the bread & tomatoes by themselves? There is nothing in life that isn’t made better by a poached egg and some cheese sauce. Fact.

Tomato and Parmesan Benedict

Serves 2 (4 benedicts)

1 large tomato
1/3 cup half & half
3/4 cup grated parmesan
4 eggs
1 French baguette, sliced in 1/2 inch slices and lightly toasted
Olive oil
Salt & pepper

Slice the tomato into 1/4 inch slices. Lay flat on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 450˚F for about 25-30 minutes, or until they have cooked down and are beginning to caramelize. Set aside until you’re ready to use them.

Meanwhile, in a medium sauce pan heat up the cream and bring to a simmer. Whisk in the cheese with some salt and plenty of black pepper. Continue to whisk until the cheese has fully melted and blended into the cream. Turn the heat off and set aside.

To Poach the Eggs: While the cheese sauce is cooking, fill a small pot with a few inches of water and a splash of white vinegar and bring to a simmer. Crack the eggs individually into a small dishes. Swirl the water in the pot with a spatula to create a whirlpool of sorts, and gently pour an egg into the center. Cook for about 4 minutes, or until the egg is set up and firm to the touch when lifted out with a slotted spoon. Transfer to a plate with paper towels to absorb the excess liquid, and continue to cook the rest of the eggs.

Now it’s time to assemble! Lay a couple slices of a baguette on a plate. The baguette I had was pretty thin, so I used two slices for each benedict. If you have a large baguette you may need only one slice.

Layer the baguettes with slices of tomatoes, a poached egg, and then drizzle with parmesan sauce. The hard work is over, time to dig in!

Print this recipe!

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One Thought on “Tomato and Parmesan Benedict

  1. I love this variation. I’m not a huge eggs benedict fan, but I think I’m sold with the roasted tomato and parmesan sauce!

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