If you’ve ever found yourself gravitating towards the alluring Eggs Benedict on a brunch menu, then you’re in for a treat with this delightful twist: Caprese Eggs Benedict with Hollandaise Sauce. Picture this — the comforting richness of the classic dish combined with the fresh, vibrant flavors of a Caprese salad. This ingenious combination results in a brunch option that is both indulgent and packed with feel-good ingredients. Imagine juicy tomatoes meeting creamy mozzarella and fragrant basil, all topped with velvety hollandaise and a soft poached egg. It’s not just breakfast; it’s an experience. In this version, traditionalism meets modern twists, with an option to include ripe avocado, adding creaminess that blends fantastically with the other flavors. Ready to up your brunch game with this perfect fusion? Let’s get started.
Why You’ll Love This Caprese Eggs Benedict With Hollandaise Sauce
- Fresh and Bright: The addition of tomatoes, mozzarella, and basil brings a lively twist to the traditional dish.
- Indulgent and Comforting: Hollandaise sauce and poached eggs create a rich, luxurious texture.
- Simple to Make: With straightforward prep and potential shortcuts, this dish is accessible to all home cooks.
- Customizable: Add avocado or switch up components to suit your preferences.
Preparation Phase & Tools to Use
Before diving into the creation of this savory delight, preparing your kitchen and tools is crucial. Start by clearing a spacious area on your kitchen counter, ensuring all necessary ingredients and utensils are within reach. To execute the perfect poached eggs and glorious hollandaise sauce, you’ll need a few key items: a sturdy blender or a whisk for making the sauce, a medium-sized saucepan for poaching, slotted spoons, and a toaster for the English muffins. If experimenting with avocado, having a sharp knife on hand will ensure clean slices. Preheat your toaster and have a tray lined with a paper towel for draining poached eggs. As you organize these components, you set yourself up for a smooth cooking session, eliminating mid-preparation hunts for missing items and allowing focus solely on crafting the perfect Caprese Eggs Benedict.
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs (for poaching)
- 1 large tomato, sliced into thick rounds
- 4 slices fresh mozzarella (or torn pieces of burrata)
- Fresh basil leaves
- 1 ripe avocado, sliced (optional but amazing)
- Salt and pepper, to taste
- For the Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted and warm)
- Salt to taste
- Optional: a small splash of white wine vinegar or a pinch of cayenne for brightness
Instructions
Step 1: Make the Hollandaise Sauce
Begin by preparing the hollandaise sauce, which is simpler than it seems. In a blender, combine the egg yolks and lemon juice, blending until a light and foamy consistency is achieved—this takes about 15-20 seconds. With the blender running, gently stream in the warm, melted butter until the sauce thickens. Add a pinch of salt and a dash of cayenne for a subtle kick, keeping the sauce warm until serving time.
Step 2: Poach the Eggs
Bring a small pot of water to a gentle simmer. Crack an egg into a small bowl, and create a whirlpool in the simmering water using a spoon. Gently slide the egg into the center of the whirlpool to help it hold its shape. Allow the egg to poach for 3–4 minutes, ensuring the whites are just set while the yolk remains runny. Remove with a slotted spoon and let drain on paper towels.
Step 3: Assemble the Benedict
Toast the English muffins until golden brown. On each muffin half, lay down a slice of tomato, followed by mozzarella, adding a few avocado slices if you’re using them. Carefully place a poached egg on top, and generously spoon over the warm hollandaise sauce. Finish with fresh basil leaves, a sprinkle of salt, pepper, and a drizzle of balsamic glaze if desired. Serve immediately for the best experience.
Variations
- Protein: Add crispy prosciutto or cooked bacon for a savory touch.
- Vegetables: Spinach or arugula can add a nutritious green layer beneath the egg.
- Spices: Experiment with a sprinkle of smoked paprika or fresh dill for added flavor.
Cooking Notes
- Poaching Eggs: Practice makes perfect—use fresh eggs for best results and ensure the water never reaches a rolling boil.
- Hollandaise Sauce: Keep the blender running to avoid the sauce breaking, and adjust seasoning carefully as needed.
Serving Suggestions
- Pair with a refreshing citrus fruit salad for a balanced meal.
- Enjoy with a mimosa or chilled iced coffee to cut through the richness.
Tips
- To keep your hollandaise smooth, use room temperature ingredients.
- Multipurpose muffins: Experiment with different bases like whole-grain breads for added texture.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: Around 17g
- Sodium: 300mg
FAQs
How can I prevent my hollandaise sauce from breaking?
Ensure all ingredients, especially the butter, are warm, and blend slowly to achieve a consistently smooth texture.
What is the best way to reheat poached eggs?
Gently dunking them in simmering water restores warmth without overcooking the yolks.
Can I make a vegan version of this recipe?
Yes, try using tofu for eggs and a vegan hollandaise alternative—like one made with cashews and lemon juice.
What’s the secret to the perfect poached egg?
Fresh eggs and a light vinegar splash in the poaching water help set the whites without making them rubbery.
Conclusion
This Caprese Eggs Benedict with Hollandaise Sauce is a brunch dish that truly celebrates culinary innovation. Combining the lush flavors of a Caprese salad with the decadent texture of a traditional eggs Benedict results in a unique, vibrant, and satisfying meal. Perfect for impressing guests or simply treating yourself, this recipe is both approachable and endlessly customizable. Whether you choose to stick with the classic method or explore variations, each bite promises a delightful blend of taste and texture. We invite you to try this recipe, make it your own, and share your culinary creations and variations. Enjoy the scrumptious union of cultures and flavors, and let us know your thoughts!
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Caprese Eggs Benedict with Hollandaise Sauce
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Caprese Eggs Benedict with Hollandaise Sauce is a delightful twist on a classic dish.
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs (for poaching)
- 1 large tomato, sliced into thick rounds
- 4 slices fresh mozzarella (or torn pieces of burrata)
- Fresh basil leaves
- 1 ripe avocado, sliced (optional but amazing)
- Salt and pepper, to taste
- For the Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted and warm)
- Salt to taste
- Optional: a small splash of white wine vinegar or a pinch of cayenne for brightness
Instructions
- Begin by preparing the hollandaise sauce, which is simpler than it seems. In a blender, combine the egg yolks and lemon juice, blending until a light and foamy consistency is achieved—this takes about 15-20 seconds. With the blender running, gently stream in the warm, melted butter until the sauce thickens. Add a pinch of salt and a dash of cayenne for a subtle kick, keeping the sauce warm until serving time.
- Bring a small pot of water to a gentle simmer. Crack an egg into a small bowl, and create a whirlpool in the simmering water using a spoon. Gently slide the egg into the center of the whirlpool to help it hold its shape. Allow the egg to poach for 3–4 minutes, ensuring the whites are just set while the yolk remains runny. Remove with a slotted spoon and let drain on paper towels.
- Toast the English muffins until golden brown. On each muffin half, lay down a slice of tomato, followed by mozzarella, adding a few avocado slices if you’re using them. Carefully place a poached egg on top, and generously spoon over the warm hollandaise sauce. Finish with fresh basil leaves, a sprinkle of salt, pepper, and a drizzle of balsamic glaze if desired. Serve immediately for the best experience.
Notes
Serve hot for the best experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
Nutrition
- Calories: Approximately 450 per serving
- Sodium: 300 mg
- Protein: Around 17g