Description
This Caprese Eggs Benedict with Hollandaise Sauce is a delightful twist on a classic dish.
Ingredients
Scale
- 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