Tahini Benedict

 

2 large egg yolks

1 T. freshly squeezed lemon juice

1/4 C. premium tahini paste

1/2 garlic clove, chopped

1/4-1/2 tsp. sea salt

2-3 T. boiling water

 

1 tomato, cut into 4 rounds

3 tsp. extra­-virgin olive oil, divided

Fine sea salt and freshly ground black pepper, to taste

1/2 tsp. ground cumin

1 T. white vinegar

4 large eggs

 

To make the sauce: Fill a blender with very hot tap water to warm up the container. Wait 5 minutes, then drain. Add the egg yolks, lemon juice, tahini, garlic, salt and 2 T. boiling water. Blend on medium speed until just combined, about 30 seconds. If the sauce is too thick, add the remaining 1 T. of boiling water and blend to combine. Set aside. To make the eggs: Turn on the broiler to high and posi­tion the broiler rack as close to the heating element as it will go. Coat the tomato rounds with 2 tsp. of the oil and set on a broiler pan. Season with salt and pepper and sprinkle on the cumin. Broil until the surface is speckled but the tomato is still firm, about 3 minutes. Meanwhile, fill a 10- to 12-inch skillet with water and bring to a boil over medium heat. Add the vinegar. Crack each egg into a separate C. or ramekin. Gently slip each egg from its C. into the water. Turn the heat to medium-low so that the water in the pan barely simmers.