Caprese Eggs Benedict

Caprese Eggs Benedict is the perfect summertime (or anytime, really) breakfast! So fresh tasting with its juicy tomatoes and fresh basil!

Eggs benedict is my absolute favourite brunch recipe ever. It is pretty much the only thing I order when out for brunch and something we make for special occasions at home. I went more than 25 years before ever tasting this classic dish and I have been making up for lost time ever since!

A classic eggs benny is amazing enough, but this Caprese Eggs Benedict is something else! All the lovely components of a classic eggs benny, complete with runny yolks and hollandaise sauce. And the addition of cheese, fresh tomatoes and basil! Yes, please!

A quick search of my website and you’ll see I am more than a little obsessed with caprese salads. I have several different caprese salad recipes and pasta dishes. I really can’t get enough of it! Type “caprese” in the search bar on my site and you’ll see how deep my obsession runs. Give it time and I will have even more recipes too!

Plate of Caprese Eggs Benedict topped with fresh basil and served with lemon wedges.

So here we are. I married two of my favourite things and made a delicious food baby! And what a sweet, little baby!

This dish is decadent and light at the same time. Rich hollandaise sauce paired with fresh summer veggies and herbs balance each other out and what’s left is a fun, fresh dish that makes a great way to start the day!

How to make Caprese Eggs Benedict

To make this dish, you will need:

  • 2 eggs
  • 2 tablespoon white vinegar
  • 1 English muffin, sliced in half
  • 2 slices of mozzarella cheese
  • 2 tomato slices
  • 6 fresh basil leaves
  • salt and pepper
  • 1 egg yolk
  • 1 tablespoon hot water
  • 1/2 teaspoon lemon juice
  • 1 tablespoon butter
  • small pinch of salt
Poached eggs on english muffins with sliced tomato, fresh basil and hollandaise sauce.

To start, toast your English muffin in the toaster. Add the slices of mozzarella cheese on top of each half and then top with the fresh basil leaves. This will be the base of the dish. Next, we prep the eggs!

To make the poached eggs, bring 2 small pots of water to a simmer. Meanwhile, crack your eggs into 2 separate bowls. Add 1 tablespoon of vinegar into each pot and stir to create a “whirlpool” in each pot of water. Drop an egg into the center of the whirl pool and let simmer for 4 minutes. You can cook each egg 1 at a time in the same pot of water if you wish but I do it in the 2 to save time.

Remove the poached eggs with a slotted spoon and set them down on a dish to rest for a couple minutes then place on top of the prepared English muffins. Salt and pepper them to taste.

To make the hollandaise sauce, place the egg yolk in a metal bowl and whisk. Add the hot water and continue whisking. Add the lemon juice, salt and butter and place over the simmering pot, creating a double boiler (bain marie). Whisk until the butter has melted and then continue whisking until the sauce begins to thicken. Once you achieve the desired thickness, spoon hollandaise sauce on top of the eggs.

I hope you enjoy this delicious brunch as much as I do! And feel free to invite me over when you make them! Just kidding! (Or am I?)

Bon appetit!

-Cathy

You may also like:

Caprese Salad
Caprese Tortellini Pasta Salad
Peach Caprese Salad
Cherry Tomato Caprese Salad
Caprese Pasta Bake

Plate of Caprese Eggs Benedict topped with fresh basil and served with lemon wedges.

Caprese Eggs Benedict

Herbs and Flour
Caprese Eggs Benedict is the perfect summertime (or anytime, really) breakfast! So fresh tasting with its juicy tomatoes and fresh basil!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Mediterranean
Servings 1 servings
Calories 622 kcal

Ingredients
  

  • 2 large eggs
  • 2 tablespoon white vinegar
  • 1 English muffin sliced in half
  • 2 slices mozzarella cheese
  • 2 slices tomato
  • 6 fresh basil leaves
  • salt and pepper
  • 1 egg yolk
  • 1 tablespoon hot water
  • 1 tablespoon butter
  • 1/2 teaspoon lemon juice
  • small pinch of salt

Instructions
 

  • Toast your English muffin in the toaster. Add the slices of mozzarella cheese on top of each half and then top with the fresh basil leaves.
  • To make the poached eggs, bring 2 small pots of water to a simmer. Meanwhile, crack your eggs into 2 separate bowls. Add 1 tablespoon of vinegar into each pot and stir to create a “whirlpool” in each pot of water. Drop an egg into the center of the whirl pool and let simmer for 4 minutes. You can cook each egg 1 at a time i the same pot of water if you wish but I do it in the 2 to save time. Remove poached eggs with a slotted spoon and set down on a dish to rest for a couple minutes then place on top of the prepared English muffins. Salt and pepper to taste. Leave 1 pot of simmering with water for the next step.
  • To make the hollandaise sauce, place the egg yolk in a metal bowl and whisk. Add the hot water and continue whisking. Add the lemon juice, salt and butter and place over the simmering pot, creating a double boiler (bain marie). Whisk until the butter has melted and then continue whisking until the sauce begins to thicken. Once you achieve the desired thickness, spoon hollandaise sauce on top of the eggs.

Nutrition

Calories: 622kcalCarbohydrates: 31gProtein: 33gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 642mgSodium: 874mgPotassium: 417mgFiber: 2gSugar: 3gVitamin A: 2109IUVitamin C: 9mgCalcium: 410mgIron: 3mg
Keyword basil, caprese, eggs, eggs benedict, fresh herbs, fresh tomatoes, hollandaise, tomatoes
Tried this recipe?Let us know how it was!

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