Tomato Toast Benedict

-4 oz. heirloom tomatoes, sliced 1/2" thick

-2 teaspoon oil

-2 cloves garlic, sliced

-1/2 teaspoon salt

-2 slices of whole wheat toast, buttered

-Hollandaise sauce

-2 poached eggs

Whole Butter Hollandaise Ingredients

-6oz melted butter

-2 each egg yolk

-1/2 tablespoon apple cider vinegar

-1/4 teaspoon black pepper

-1 clove garlic, mashed

-1/2 tablespoon hot water

-1 dash hot sauce

-1 dash Worcestershire sauce

-1/2 teaspoon salt

-1 teaspoon lemon juice

Poached Eggs

-1/2 tablespoon white vinegar

-1 qt hot water

-Eggs

Whole Butter Hollandaise Method

   1. Heat apple cider vinegar, black pepper and garlic until boiling. Set aside 

   2. Stir in hot apple cider mix into egg yolks while whisking. Add hot water

   3. While whisking, slowly drizzle in melted butter, letting butter incorporate each time before adding more.

   4. Add hot sauce, Worcestershire sauce, salt and lemon juice.

   5. Set aside until ready to use.

Poached Eggs Method

   1. Bring water to a simmer and add vinegar.

   2. Break eggs into a small dish and slowly pour into simmering water. Remobe from water with slotted spoon. Serve.

Tomato Toast Method

   1. Heat pan over medium heat with oil. Add tomatoes and garlic. Cook until slightly browned on edges and warmed through

   2. Place two slices of toast on plates, distribute cooked tomatoes on toast. Top each toast with a poached egg, then drizzle each egg with hollandaise sauce.

   3. Serve warm