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Heirloom Tomato Benedict with Lump Crab
Serves 4
Heirloom Tomato Benedict with Lump Crab
Categories
Ingredients
- 4 freshly baked buttermilk biscuits, halved
- 1 green tomato, sliced horizontally
- 4 large eggs
- ½ cup jumbo lump crab meat chilled
- 1 handful assorted cherry tomatoes, coarsely chopped for garnish
- Basil leaves (optional), for garnish
- Truffle oil (optional), for garnish
Instructions
- Preheat oven to 325 degrees. Spray a muffin tin with cooking spray, and add one tablespoon of water to four muffin cups. Carefully crack an egg into each cup. Bake for 12-15 minutes, until whites are set yet yolks are still runny. Remove from oven and immediately transfer poached eggs to a plate to prevent further cooking.
- Place a slice of green tomato on the bottom half of a warm buttermilk biscuit. Top with a poached egg, and a generous topping of jumbo lump crab.
- To garnish, stud the serving plate with cherry heirloom tomatoes and a basil leaf. Drizzle truffle oil. Serve immediately.
Yum! Benedicts are my absolute favourite breakfast (or lunch or dinner lol)
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