Eggs Benedict with Artichoke Olive Tapenade and Tomatoes Provencales

Articholive Benedictissimo

This is a variation on the eggs benedict concept with a southern european twist.

Levain

Good olive oil

One egg per benedict

Canned, peeled whole tomatoes

Garlic (fresh or frozen)

Basil (fresh or frozen)

Freeze dried onion (light-house brand is what I used - small flakes of freeze dried red onion)

Salt & pepper

Bacon (one slice per benedict)

Shredded parmesan or pecorino romano

Prep easy-at-home tomatoes provencales:

Mix the canned whole tomatoes and their juice in a bowl with 2 cloves of fresh crushed or squares of frozen crushed garlic, finely chopped basil, and salt & pepper. Let sit for a few minutes. Slice the tomatoes in half, still in the mixture. Microwave for 45 seconds (just to get it slightly warm).

Prep boiled water for poaching eggs.

Grill slices of levain in olive oil (one per benedict). Spread the articholive tapenade (see previous entry) on the levain. Place half a tomato on top of each, making sure it isn't too wet (you don't want to make it soggy). 

Sprinkle on a fine layer of grated parmesan on top of each.

Cook bacon - one slice per benedict. Cut in half and place on top of each benedict. 

Poach the eggs (one per benedict), making sure that they are cooked enough that they aren't runny. Remove from boiling water and let water drip away (using a large spoon with holes in the bottom is useful), and place directly on top of bacon. 

Serve immediately. 

You'll have a lot of tomatoes provencales leftover. Stay tuned for other uses!