You can never have too many epic brunch recipes! This Caprese Eggs Benedict with blender hollandaise will be your favorite for summer!
Have you ever had a recipe get the best of you and then you just refuse to make it again? That’s what happened with this Caprese Eggs Benedict. Not because it was too difficult or anything like that. Quite the contrary, this recipe is SO easy. No, the issue I had was that I shot this once about a year ago, love the recipe, loved the photos, and then my SD card was damaged as I was taking it out of my camera and I lost EVERYTHING. Let’s just say I’ve been more than salty about it for a year now.
It wasn’t the only post I lost that day. I also shot a strawberry shortcake ice cream sandwich with HOMEMADE STRAWBERRY ICE CREAM that I’ll never see again. That one was a lot harder so I think I’m just going to let the world live without that. It’s gone for good. I also lost pictures from our trip to New Orleans which we won’t even talk about. Moral of the story is… treat your SD cards with tender love and care people.
Back to this recipe. It’s one of my favorite breakfasts to make and it legit reminds me of going to a fancy restaurant for brunch. Whip up a batch of mimosas to go alongside it and you’ll basically never need to leave the house again. If you’re scared of making hollandaise, don’t be. I made it super easy by doing it in the blender. I had to whisk enough batches of hollandaise in culinary school to make someone’s arm fall off and I love you all too much to do that to you. Then, all you have to do is poach the eggs (no sweat), assemble, and you’re good to go! I’m glad to have this out in the world now, so I hope you enjoy it as much as I do!
- 2 whole wheat English muffins, toasted
- 4 whole large eggs
- 1 tsp kosher salt
- 1 tsp distilled vinegar
- 4 slices fresh mozzarella of desired thickness
- 4 slices of tomato
- fresh basil leaves
- balsamic glaze
- 3 egg yolks
- ¼ tsp salt
- Pinch of pepper
- 1-2 tbsp fresh lemon juice
- ½ cup unsalted butter, melted and slightly cooled
- Fill enough water to come 1 inch up the side of a 12-inch nonstick skillet. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Crack each egg into a small ramekin.
- Carefully drop the eggs into the skillet.
- Turn off the heat, cover the pan and set your timer for 5 minutes.
- After five minutes, remove the egg with a slotted spoon and immediately begin to assemble your Benedict.
- Add the egg yolks, salt, pepper, and lemon juice to your blender. Turn the blender on low to combine everything. While the motor is running on low, stream in the melted butter until the mixture is thick and creamy. Taste and adjust the salt and pepper accordingly.
- On each English muffin half, layer one slice of tomato, one slice of mozzarella, a few basil leaves, and a poached egg. Pour over hollandaise and finish with a drizzle of balsamic glaze. Enjoy immediately.