Teresa's Recipes
Caprese Eggs Benedict
Indulge in a delicious twist on the classic Eggs Benedict with this Caprese-inspired version that features layers of fresh, juicy tomatoes, creamy mozzarella, and fragrant basil. This dish is perfect for a weekend brunch or a special occasion, bringing a taste of Italy to your breakfast table. The rich, velvety hollandaise sauce drizzled over perfectly poached eggs elevates this dish to a new level of decadence, making it a feast for both the eyes and the palate.
Ingredients
- to taste Salt
- to taste Pepper
- 1 cup Hollandaise sauce
- 4 large Eggs
- 8 leaves Fresh basil leaves
- 8 ounces, sliced Fresh mozzarella
- 2 large, sliced Tomatoes
- 2, halved English muffins
- 1 tablespoon (for poaching eggs) White vinegar
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 35g
- Carbs: 30g
- Protein: 15g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Begin by preparing the hollandaise sauce. In a heatproof bowl over simmering water, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt until thickened. Slowly drizzle in 1 stick of melted unsalted butter while whisking continuously until the sauce is thick and creamy. Set aside and keep warm.
- Bring a pot of water to a gentle simmer and add 1 tablespoon of white vinegar. This will help the egg whites set more quickly when poaching.
- While the water heats, toast the halved English muffins until golden brown and set aside.
- Layer each muffin half with a slice of tomato, followed by a slice of fresh mozzarella, and then two basil leaves.
- Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and place one egg on each muffin half.
- Drizzle the warm hollandaise sauce over the poached eggs, and season with salt and pepper to taste.
- Serve immediately, garnished with additional basil leaves if desired.
Tips
- For a spicier version, add a sprinkle of red pepper flakes to the hollandaise sauce.
- Feel free to substitute the fresh mozzarella with burrata for an even creamier texture.
- You can add a layer of avocado for a richer flavor and extra creaminess.