Caprese Eggs Benedict
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: Serves 2
  • 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
For blender hollandaise
  • 3 egg yolks
  • ¼ tsp salt
  • Pinch of pepper
  • 1-2 tbsp fresh lemon juice
  • ½ cup unsalted butter, melted and slightly cooled
Poach the eggs
  1. 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.
  2. Carefully drop the eggs into the skillet.
  3. Turn off the heat, cover the pan and set your timer for 5 minutes.
  4. After five minutes, remove the egg with a slotted spoon and immediately begin to assemble your Benedict.
Make the hollandaise
  1. 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.
  1. 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.
Recipe by at