Caprese Eggs Benedict

The photos and recipe for this post was originally published on September 21, 2014. The photographs, along with the text of this blog post and the recipe, were updated on July 13, 2017.

 It’s a week of breakfast food!

One of the things that has been on my blog to-do list for a really long time is go through some of the old posts and get them updated.

Delete the painfully lit photos shot on my iphone 4, and rewrite the recipes so it sounds a weeee bit more professional. I must admit that I actually loathe looking at the oldest pages in the archive – but I know probably most bloggers can easily relate. We all had to start somewhere, right?

So, slowly but surely over time you will see me republishing old posts – there are some recipes that I absolutely still adore and I want them to resurface so everyone can be reminded of the deliciousness of 2014 (and ’15, and ’16…and probably ’17 at some point too)!

When I had a craving for a caprese egg breakfast, I knew I had previously published something that was exactly what I was in the mood for. So I took it as an opportunity to kill two birds with one stone – eat a delicious breakfast & cross off a to do list item.

And brunch, being quite possibly the most essential meal of the weekend, needs to be done right.

Since our weekend mornings have turned less into a recovery from the night before, we aren’t brunching out nearly as much as we once did. Every once in a while we like to treat ourselves to a morning out, but we love cooking a gourmet breakfast at home just as much.

Refills on coffee are endless, we can stay in our pjs and sit out on the patio if it’s not unbearably hot yet, I can curl up with a book or we can watch a movie and just enjoy.

Brunch is worth celebrating! So let’s do just that this weekend with an updated favorite. I mean how could anyone say no to basil hollandaise made at home?!

Caprese Eggs Benedict
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
Basil Hollandaise:
  • 4 tablespoons butter, melted
  • 3 egg yolks
  • Juice of one lemon
  • 2-3 basil leaves, chopped
  • Salt and pepper, to taste
For the Benedict:
  • 2 english muffins
  • 4 slices fresh mozzarella
  • 4 slices roma tomato
  • 2 tablespoons fresh basil, chopped
  • 4 eggs
  • Salt and pepper
For the basil hollandaise:
  1. Combine the yolks, lemon juice, salt and pepper in a large bowl with a hand mixer at high speed for a few seconds (you can try and do it in the blender too). Slowly add the butter in with the motors still running. Add basil and process a few more seconds, until smooth and slightly thick.
For the eggs:
  1. Toast the english muffins and set aside. Layer each muffin with a slice of mozzarella, then tomato, and a little bit of basil. Season with salt and pepper.
  2. Fill a saucepan with a couple inches of water. Heat the water on medium high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
  3. Crack the egg into a small measuring cup or shallow bowl, then se the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is simmering.You don't want to overcrowd, so I usually do 2 at a time. Cook for 4-5 minutes, or to your liking. Then use a slotted spoon to remove the egg from the pan.
  4. Place the egg on top of the english muffin, drizzle hollandaise sauce over, and serve immediately!

3 thoughts on “Caprese Eggs Benedict

  1. So admirable you are doing this! You’re going to be so pleased with the final product. Wish I had enough drive to re-do things I’m not happy with (my high school scrapbooks weren’t THAT bad right?). Also you know I love a good eggs benny!

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