Four-Tomato Eggs Benedict Recipe

• Four-Tomato Eggs Benedict: Toss cherry, yellow, Roma and sun-dried tomatoes with olive oil and salt. Let stand for 10 minutes.
• Hollandaise: In small saucepan, heat butter over medium-high heat until melted and bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, pour the bubbling butter into the blender. Season with salt, pepper and smoked paprika. Serve immediately.
• Spoon tomatoes over slices of bread. Top each with poached egg and Hollandaise Sauce. Garnish with parsley.

Tips

• To poach eggs, fill saucepan with enough water to come 3 inches (15 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.