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Enjoy this delicious Caprese Eggs Benedict recipe that combines the classic flavors of a Caprese salad with the richness of Eggs Benedict.
| 4 egg(s) | |
| 1/2 teaspoon lemon juice | |
| 1 pint water | |
| 1 big pink tomato | |
| 1 ounce arugula | |
| 2 buns bread | |
| 2 Mozzarella cheese | |
| Hollandaise Sauce | |
| 2 egg yolk(s) | |
| 4 ounces butter | |
| 2 tablespoons water | |
| 2 tablespoons white wine | |
| to taste salt | |
| to taste black pepper | |
Enjoy this delicious Caprese Eggs Benedict recipe that combines the classic flavors of a Caprese salad with the richness of Eggs Benedict. The homemade hollandaise sauce will give so much flavor to this meal that everyone will ask for more.
It is a type of meal that you can enjoy any time of the day, especially if you are getting ready for a weekend brunch. 🙂
You can enjoy this recipe all year round.
However, I love adding summer pink or red tomatoes when they are in season as they add so much juice and sweetness to the dish.
I recommend buying all ingredients at your local farmer’s market or a specialty grocery store. Pay attention to the eggs as they need to be fresh and, of course, organic eggs are the best. 🙂
With that said, you will be able to also find most of the needed ingredients at your local grocery store.
Yes! If you’d like to put your own twist on this breakfast recipe, you may consider substituting mozzarella cheese for goat cheese or feta cheese. A dollop of ricotta cheese will make your Caprese Eggs Benedict even better!
You may also consider skipping toasted English muffins and use any other type of bread instead.
Absolutely. These Caprese Eggs Benedict can easily become your main course in your brunch or breakfast menu.
You can play with toppings and add fried sausage, smoked salmon or crispy bacon. Another alternative for the topping is braised spinach – so good!
For dessert, serve my Chocolate Raspberry Tart or Strawberry Pie – they will be great to finish off the meal.
This recipe goes really well with a cup of coffee – it’s breakfast time!
But if you are not a coffee fan, you can also make a big glass of Matcha Mango Pineapple Smoothie.
Caprese Eggs Benedict are best enjoyed fresh, but if you happen to end up with leftovers, store them in an airtight container in the refrigerator.
Consume the eggs within 1-2 days. Keep in mind that reheating may affect the texture of the eggs and the Hollandaise Sauce.
There are a few important things to keep in mind when making the Caprese Eggs Benedict:
Enjoy this exquisite Caprese Eggs Benedict recipe at home and have a wonderful brunch with your loved ones!
1. Prepare ingredients5 min Gather all ingredients on a table. |
2. Prepare hollandaise sauce10 min I have a detailed recipe on how to make the Hollandaise Sauce. |
3. Prepare poached eggs10 min Fill in a big pot with about 1 pin of water and bring it to a gentle simmer. Add 1/2 tablespoon of lemon juice into the hot water. This will help to shape the eggs later. Reduce the temperature to low heat and break the eggs into the casserole. Let them shape the form for 3-4 minutes. Once ready, use a slotted spoon to take the eggs out an d place them on a board. Tip: To check if the eggs are done, touch them with your finger – the white needs to be set and the yolk should be soft. Be careful with the hot casserole and the water in it. |
4. Cut buns, tomato and cheese3 min Cut 2 buns equally and place them on two serving plates. Cut 2 mozzarella cheeses into halves. And place them on a bread. Slice tomato into thin slices and place them on a bun, then place a piece of mozarella cheese. |
5. Assemble cheese and tomato2 min Place a slice of ripe tomato on top of the bun and then the the mozzarella cheese layer. |
6. Assemble egg and sauce3 min Carefully place a poached egg on top of each cheese slice. Drizzle the warm Hollandaise sauce generously over each poached egg. Decorate the eggs with arugula. |
7. ServeYour Caprese Eggs Benedict are ready. Enjoy! |
4 comments Hide comments
Looks delicious!
Thank you, Mary Pat! I hope you give it a try! 🙂
This is my favorite recipe to start a day with. I think I’ve already mentioned my favorite dessert, well – this one is my favorite breakfast option. Helena, you rock!
Haha, thank you, Magnus – super happy to hear it!