We may have over-indulged in libations on Saturday night. And that only means one thing around here the next morning. A big breakfast.
My hubby is obsessed with eggs benedict. I am obsessed with ALL THINGS caprese. So Sunday morning I whipped up a batch of summery Caprese Benedict with Basil Hollandaise to get the best of both worlds.
Crispy English muffins, fresh mozzarella, basil and juicy heirloom tomatoes were topped with poached eggs and a lemony, buttery, basil flecked hollandaise and it was an amazing combination.
There is nothing like a big plate of eggs benedict, some fresh fruit and lots of hot coffee to take the edge off a little hangover, wink, wink… But I actually think that this would be great for dinner too.
Recipe: Caprese Benedict with Basil Hollandaise
- 4 english muffin halves
- 8 ounces fresh mozzarella, sliced thinly
- 1 large heirloom tomato
- 8 large fresh basil leaves
- 1 tablespoon white vinegar
- 4 large eggs
- Black pepper and kosher salt
- Basil Hollandaise Sauce
- 1 egg yolk
- 2 tablespoons lemon juice
- 2 large basil leaves
- ¼ cup melted butter
- kosher salt
- black pepper
- Put a shallow pot of water over medium heat to simmer and add the vinegar.
- While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside.
- Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil.
- Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes.
- Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2