Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
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. 🙂
What is the Best Season to Make This Recipe?
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.
What Are the Health Benefits of Caprese Eggs Benedict?
This Caprese Eggs Benedict recipe is full of nutritious elements:
Eggs will supply you with protein and amino acids.
Tomatoes are full of vitamins and minerals.
Mozzarella cheese is rich in healthy fats.
Where Can I Buy the Required Ingredients?
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.
Can I Substitute Any of the Ingredients?
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.
Can I Make these Eggs to be Part of a Menu?
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!
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
Done
3 min
Cut buns, tomato and cheese
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
Done
2 min
Assemble cheese and tomato
Place a slice of ripe tomato on top of the bun and then the the mozzarella cheese layer.
6
Done
3 min
Assemble egg and sauce
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.
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2 comments Hide comments
Looks delicious!
Thank you, Mary Pat! I hope you give it a try! 🙂