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    Home » Recipes » Breakfast and Brunch

    Caprese Eggs Benedict

    Published: Aug 5, 2016 · Last Updated: Sep 23, 2022

    Jump to Recipe

    This easy caprese eggs benedict recipe is perfect for your next brunch! Homemade hollandaise sauce, fresh mozzarella, summer tomatoes and chopped basil with sourdough bread and a creamy poached egg.

    Eggs benedict topped with fresh basil on a white surface with whole tomatoes in the background. this recipe

    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.

    LET'S BEGIN.

    Clear measuring cup pouring hollandaise sauce over toast topped with tomato and a poached egg.

    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).

    Egg yolk running out of a poached egg over eggs benedict.

    ⬆⬆⬆ BOOM. ⬇⬇⬇

    Eggs benedict topped with fresh basil on sourdough toast.

    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).

    Egg yolk running down the side of an eggs benedict.

    Print
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    Eggs benedict topped with fresh basil on a white background.

    Caprese Eggs Benedict

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: Serves 4 (or 2, depending on how hungry you are!) 1x
    • Category: Breakfast
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Easy eggs benedict - perfect for your next brunch!


    Ingredients

    Scale

    FOR THE HOLLANDAISE:

    • 2 egg yolks
    • 2 tsp. lemon juice
    • ¼ tsp. salt
    • ½ cup unsalted butter

    TO ASSEMBLE:

    • 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

    Instructions

    FOR THE HOLLANDAISE:

    1. 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!)
    2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
    3. 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.
    4. 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!

    TO ASSEMBLE:

    1. Poach each egg in hot water (water should be just barely simmering for best results) until egg whites have cooked through, about 4 minutes.
    2. While eggs are poaching, toast sourdough slices (in the toaster works fine!)
    3. 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.
    4. 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.
    5. 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.

    Nutrition

    • Serving Size:
    • Calories: 488
    • Sugar: 1.8 g
    • Sodium: 634.5 mg
    • Fat: 37.7 g
    • Carbohydrates: 19.9 g
    • Protein: 17.9 g
    • Cholesterol: 364.5 mg

    Keywords: breakfast, brunch, eggs, entertaining

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

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    More Breakfast and Brunch recipes

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    • Cranberry Brie Stuffed French Toast
    • Leftover Turkey Frittata
    • Apple Butter French Toast

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    1. Kyle

      January 11, 2023 at 2:06 pm

      I really like this play on eggs benedict, light and fresh. Most other recipes go overboard with the savory flavors and require a nap afterwards.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 11, 2023 at 6:03 pm

        We're so happy this light and fresh take on eggs benny was a hit for you!

        Reply

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