Do you still have tomatoes on your vines? Here is a delicious way to use them. Create a base for you eggs benedict with the tomatoes. Top that with corned beef and an egg - and a dijon cream sauce - It's so good!
Start the sauce first. In a small sauce pan melt the butter. Then whisk the cream, dijon, white pepper and butter together. Simmer for about 5 minutes.
Just before you're ready to serve, remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.
Start by taking those emerald beauties and slicing them up. I used various sizes. You don't need large slices.
Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.
Add the corned beef to the pan and cook it until it starts to crisp around the edges.
Next, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way.
Now you're about ready to serve. (This is where you finish off the sauce)
Place tomatoes on the plate, top with corned beef, an egg, and 2-3 Tablespoons of the sauce.
Serve hot! Welcome fall deliciousness!