Caprese Eggs Benedict with Basil Hollandaise

One of my favorite things about summer is juicy, perfectly ripe tomatoes that are readily available everywhere. I try to find as many ways to use them as I can while they are at their peak. This vegetarian breakfast is a spin on the classic eggs Benedict with a fresh summer twist. Toasted English muffins are topped with melted fresh mozzarella cheese, marinated cherry tomatoes, poached eggs and basil hollandaise.

Caprese Eggs Benedict with Basil Hollandaise

Key Ingredients in This Recipe

• Mozzarella – Fresh Mozzarella has a milky flavor and delicate texture that is a perfect pairing with the tomatoes. The soft cheese is easily sliced and allows for all the melty cheese pulls imaginable.
• Cherry tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.
• Basil – Basil adds and herby Italian twist to traditional hollandaise sauce made with eggs and butter.

Tips and Tricks for This Recipe

• For this recipe I opted to use a blender for the hollandaise instead of making the sauce by hand to save time and energy when it’s early in the morning. It also combines the basil into the sauce to evenly distribute the flavor.
• Marinating the tomatoes in olive oil, salt and pepper ahead of time helps to bring out the flavors of the tomatoes.

How to Make Caprese Eggs Benedict

For the basil hollandaise:

1. Melt the butter. Heat a saucepan over medium-low heat. Add the butter and allow to melt until the butter foams. Set aside.
2. Make the hollandaise. Add the egg yolks to a food processor fitted with a blade attachment with the lemon juice and blend. Working quickly with the food processor running, remove the lid insert and slowly pour the butter in a thin stream until a creamy sauce forms. Discard the milk solids from the bottom of the saucepan.
3. Add the basil. Add the basil and continue to blend until combined. Season with salt and pepper and set aside.

For the caprese benedict:

1. Marinate the tomatoes. Add the tomatoes, garlic and olive oil to a medium mixing bowl and stir to combine. Season with salt and pepper then let sit for about 15 minutes at room temperature.
2. Boil water for eggs. Fill a large flat-sided skillet with water and bring to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins.
3. Poach the eggs. Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
4. Melt the cheese. Heat the oven to boil. Add the English muffins to a baking sheet and broil until golden brown. Top with slices of fresh mozzarella and continue to broil until melted and bubbly.

To assemble:

1. Assemble and serve. Top each of the English muffins with a spoonful of the marinated cherry tomatoes, an egg and a spoonful of the basil hollandaise. Serve immediately.

Other Recipes to Try

If you enjoy this eggs Benedict recipe, I recommend checking out some of these:

• Soft Shell Crab Eggs Benedict with Cajun Hollandaise
• Creamy Italian Eggs in Purgatory
• Turkish Savory Yogurt with Poached Eggs

Caprese Eggs Benedict with Basil Hollandaise

Print Pin

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the basil hollandaise:

• 1 ¼ cups (2 ½ sticks) unsalted butter, cubed
• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• ½ packed cup basil leaves
• Kosher salt, as needed
• Freshly ground black pepper, as needed

For the caprese benedict:

• 10 ounces cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 4 eggs
• 2 tablespoons white vinegar
• 2 English muffins, split
• 5 ounces BelGioioso Fresh Mozzarella, thinly sliced

Instructions:

For the basil hollandaise:

• Heat a saucepan over medium-low heat. Add the butter and allow to melt until the butter foams. Set aside.
• Add the egg yolks to a food processor fitted with a blade attachment with the lemon juice and blend. Working quickly with the food processor running, remove the lid insert and slowly pour the butter in a thin stream until a creamy sauce forms. Discard the milk solids from the bottom of the saucepan. Add the basil and continue to blend until combined. Season with salt and pepper and set aside.

For the caprese benedict:

• Add the tomatoes, garlic and olive oil to a medium mixing bowl and stir to combine. Season with salt and pepper then let sit for about 15 minutes at room temperature.
• Fill a large flat-sided skillet with water and bring to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins.
• Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
• Heat the oven to boil. Add the English muffins to a baking sheet and broil until golden brown. Top with slices of BelGioioso Fresh Mozzarella and continue to broil until melted and bubbly.

For assembly:

• Top each of the English muffins with a spoonful of the marinated cherry tomatoes, an egg and a spoonful of the basil hollandaise. Serve immediately.

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