Breakfast Roaster Tomato Eggs Benedict (University Foodie)

Published on May 24th, 2013 | by Rachel Budke


Roasted Tomato Eggs Benedict

Last week I decided to attempt making eggs benedict for the first time.  It turned out awesome, and this morning I tried to think of a twist that I could put on it.  I decided to add some roasted tomatoes and top it with some fresh basil.  This added a great freshness to a potentially heavy breakfast.  I would definitely recommend trying out this recipe, and don’t be intimidated by it!  The most difficult element for me was poaching the egg, but just make sure you handle it gently and everything should go smoothly!

Makes 2 servings


  • 1/2 cup grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sriracha sauce
  • 2 egg yolks
  • 2 eggs
  • 5 tablespoons unsalted butter, melted
  • 1 english muffin
  • 2 slices canadian bacon
  • sea salt
  • fresh cracked pepper
  • 2 teaspoons vinegar
  • Fresh basil
  1. Preheat oven to 400°F.  
  2. Fill a medium-sized pot 2/3 full with water.  Add vinegar to the pot.  Heat on medium-low heat until water is just barely to a simmer. 
  3. On a baking sheet lined with parchment paper, toss the grape tomatoes in olive oil, and season with a pinch of salt and pepper.  Roast for 10 minutes.
  4. To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, sriracha sauce and a pinch of salt.  Blend on medium-high speed for 30-40 seconds.  With the blender on low, slowly drizzle in the melted butter.  The sauce should be thick and light-yellow in color.  Taste the sauce and adjust for additional lemon juice or salt, if necessary.  Keep the sauce in a warm place near the stovetop.  
  5. In a small skillet over medium heat, cook the canadian bacon until just barely browned.
  6. Toast the english muffin.
  7. Working with one egg at a time, crack the egg and place it into a small bowl.  Gently slip it into the water.  Once the egg has just started to solidify, repeat this same process with the second egg.  Cover the pan, turn off the heat, and let the eggs sit in the pan for 4 minutes.  Gently remove the eggs from the pot using a slotted spoon.  I found this to be the most difficult part – take your time and be very gentle.  If the egg white seems like it is not entirely set, let it cook for a little while longer.  
  8. Assemble by placing the bacon, tomatoes and the poached egg on top of the english muffin.  Pour hollandaise sauce over the top, season with pepper, and top with fresh basil.
  9. Practice makes perfect!

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

5 Responses to Roasted Tomato Eggs Benedict

  1. Donna VanAvery says:

    I love this recipe! I have many other recipes, but this is still my favorite! The fact that it may be the easiest just makes it better!

  2. Yum! I haven’t had much experience cooking eggs benedict before either but it is one of my favorite breakfasts. And I love, love, love the idea of roasted tomatoes.

    • Rachel says:

      Try it and let me know how it goes! I was intimidated at first, but once you make it a few times it gets easier. Thanks for stopping by!

  3. joan says:

    Just this past year I have learned to love creamy yolks. Cannot believe I have waited this long! I love roasted tomatoes so this would be perfect.

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