BLT Benedict with Avocado-Tomato Relish

We substituted baby greens, balsamic vinegar and over easy fried the eggs. Enjoy!

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

Preparation

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.

Southern Living, MARCH 20