Caprese Eggs Benedict

Caprese doesn’t always refer to salad. In this dish, Eggs Benedict loses it’s bacon and borrows the Mediterrean flavors from a Caprese salad.

Start with buttered and toasted English muffins. I like to use Wolfermans Sourdough.

Top with Buffalo Mozzarella..

Add tomato slices…

And poached eggs…


Top with a lemony Basil Hollandaise sauce that you can whip up in your blender.

Mmmmm…now that was seriously good!



Serves 2
2 English Muffins split in half
4 slices of Buffalo Mozzarella
4 slices of tomato
4 eggs, poached (see video below)


Basil Hollandaise:

if you can operate a blender, you can make this sauce! And in only 5 minutes.
Makes 3/4 cup
3 egg yolks
Juice of 1 lemon (at least 2 T.)
Salt and Pepper
6 fresh basil leaves
8 T. butter (1 stick), melted
Combine the yolks, lemon juice, salt and pepper in a blender at high speed for a few seconds. Remove the top and slowly add the butter in droplets with the motor still running. Add basil and process for a few more seconds. Serve immediately.