This easy caprese eggs benedict recipe is perfect for your next brunch! Delicious (and foolproof!) homemade hollandaise sauce, fresh mozzarella, summer tomatoes and chopped basil are the perfect accompaniment to crusty sourdough bread and a creamy poached egg. Vegetarian.
Ok. So according to the interwebs, I haven’t posted an eggs benedict recipe in over a YEAR. Which seems more than a little ridiculous, because we all know that eggs benedict is one of the greatest brunch (or dinner, or lunch, or Tuesday afternoon snack) foods of all time.
But never fear, fellow eggs-benny-obsessed internet friends! Because today, I’ve got an insaaaaaaane caprese eggs benedict that will TOTALLY FULLY 100000% make you the hero of your next brunch.
Our tomato plants have really kicked in over the last few weeks (ALL THE TOMATOES = YAY) which means I have been putting fresh tomato and just-picked basil on everythinggggggg.
(But really, I think we all know it was only a matter of time until I took my beloved caprese combo and covered the whole thing in hollandaise).
⬆️⬆️⬆️ BOOM. ⬇️⬇️⬇️
FOR REALZ, THOUGH: This caprese eggs benedict is my new favorite summer breakfast recipe.
The heat from the toast and a poached egg melts the fresh mozzarella juuuuuuust enough to make it nice and creamy without losing its bite, and there is (of course) nothing in this WORLD better than a perfect, fresh, summer tomato. ?
(Except maybe a perfect, fresh summer tomato sandwiched between cheese and butter sauce. But, y’know, technicality).
- 2 egg yolks
- 2 tsp. lemon juice
- ¼ tsp. salt
- ½ cup unsalted butter
- 4 slices crusty sourdough bread (you could also use a crusty Italian Bread, but I loved the sourdough!)
- 4 thick slices fresh mozzarella cheese
- 1 large tomato, sliced
- 4 eggs
- salt and pepper to taste
- ½ cup fresh basil, chopped, plus extra for garnish
- Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
- Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
- Blend the egg mixture with the immersion blender until egg yolks have lightened in color. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
- Side note: you could also make this hollandaise in a regular blender if you don't have an immersion blender. I just like the ease of the immersion blender!
- Poach each egg in hot water (water should be just barely simmering for best results) until egg whites have cooked through, about 4 minutes.
- While eggs are poaching, toast sourdough slices (in the toaster works fine!)
- Top each toasted sourdough slice with a slice of mozzarella cheese and a slice or two of tomato. Hit the tomatoes with a pinch of salt and pepper.
- When eggs are cooked, remove them with a slotted spoon and place one egg on top of each toast-cheese-tomato stack. Top the eggs with another pinch of salt and pepper.
- Cover each Eggs Benedict stack with a generous pour of hollandaise, then top with chopped basil. Garnish with an extra basil leaf if desired and serve immediately.