Caprese Eggs Benedict with Basil Hollandaise
This vegetarian breakfast is a spin on the classic eggs Benedict with a fresh summer twist.
Servings 4
Calories 849kcal
Ingredients
For the basil hollandaise:
- ½ cup unsalted butter, cut into cubes
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ packed cup basil leaves
- Kosher salt, 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 Fresh Mozzarella, thinly sliced
Instructions
For the basil hollandaise:
- Heat a saucepan over medium-low heat. Add the butter and cook until the butter is melted and foamy.
- 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, steady stream until a creamy sauce forms. 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.
Notes
If fresh basil isn't available, a touch of pesto can add a similar flavor to the hollandaise sauce.
Nutrition
Calories: 849kcal | Carbohydrates: 23g | Protein: 15g | Fat: 79g | Saturated Fat: 43g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 278mg | Sodium: 522mg | Potassium: 306mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2499IU | Vitamin C: 18mg | Calcium: 310mg | Iron: 2mg
