Caprese Eggs Benedict
Fresh caprese salad meets eggs Benedict in this savory vegetarian breakfast starring Thomas’® Buttermilk English Muffins.
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- ¼ cup distilled white vinegar
- ½ teaspoon salt
- balsamic glaze, for drizzling
- 2 Thomas’® Buttermilk English Muffins, halved and lightly toasted
- 8 tomato slices
- 2 burrata balls, gently split in half
- 4 large eggs
- thinly sliced basil, for garnish
Easy Pesto Hollandaise Sauce:
- 3 large egg yolks
- 2 tablespoons pesto, store-bought or homemade
- 1 teaspoon dijon mustard
- ½ cup hot melted butter or ghee
- lemon juice, to taste
- salt, to taste
Nutrition Info
- Calories 670
- Fat 50g
- Carbs 24g
- Fiber 3g
- Sugar 7g
- Protein 30g
Estimated values based on one serving size.
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Preparation
- Fill a medium pot halfway with water; add the vinegar and salt. Bring to a rapid boil over medium-high heat.
- Meanwhile, drizzle the balsamic glaze over the toasted Thomas’® Buttermilk English Muffins, then top each with 2 tomato slices and a portion of burrata.
- Make the hollandaise sauce: In a blender or food processor, add the egg yolks, pesto, and Dijon mustard. With the blender on medium-low speed, drizzle in the hot melted butter, mixing for about 3 minutes, or until the sauce is thickened. Add the lemon juice and salt to taste, then pulse a few more times to incorporate everything. Set the sauce aside.
- Crack one egg at a time into a small heat-proof bowl and drop the egg directly into the boiling water. Cook for 2–3 minutes, until the white is set. Use a slotted spoon to remove the egg to a paper towel–lined plate. Repeat with the remaining eggs. Place the poached eggs on top of the burrata.
- Ladle 1–2 spoonfuls of the warm hollandaise sauce over each poached egg and garnish with basil.
- Serve warm, and enjoy!