![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/03\/Tahini-Benedict-762x1024.jpg\")
Tahini Benedict<\/p>\nTahini Benedict<\/p>\n
<\/p>\n
2 large egg yolks<\/p>\n
1 T. freshly squeezed lemon juice<\/p>\n
1\/4 C. premium tahini paste<\/p>\n
1\/2 garlic clove, chopped<\/p>\n
1\/4-1\/2 tsp. sea salt<\/p>\n
2-3 T. boiling water<\/p>\n
<\/p>\n
1 tomato, cut into 4 rounds<\/p>\n
3 tsp. extra\u00ad-virgin olive oil, divided<\/p>\n
Fine sea salt and freshly ground black pepper, to taste<\/p>\n
1\/2 tsp. ground cumin<\/p>\n
1 T. white vinegar<\/p>\n
4 large eggs<\/p>\n
<\/p>\n
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 posi\u00adtion 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00ad-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…<\/p>\n