Caprese Eggs Benedict

Caprese Eggs Benedict

  • Prepare: 15M
  • Cook: 10M
  • Total: 25M
Caprese Eggs Benedict

Caprese Eggs Benedict

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 cup Basil, fresh
    • 1 Tomato, large
  • Refrigerated

    • 2 Egg yolks
    • 4 Eggs
  • Condiments

    • 2 tsp Lemon juice
  • Baking & Spices

    • 1/4 tsp Salt
    • 1 Salt and pepper
  • Bread & Baked Goods

    • 4 slices Sourdough bread, crusty
  • Dairy

    • 1/2 cup Butter, unsalted
    • 4 thick slices Mozzarella cheese, fresh
  • Time
  • Prepare: 15M
  • Cook: 10M
  • Total: 25M

Found on

Description

Let's Talk About Food.

Im Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations!

Ingredients

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

Directions

  • 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!)
  • Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
  • 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.
  • Side note: you could also make this hollandaise in a regular blender if you dont have an immersion blender. I just like the ease of the immersion blender!
  • Poach each egg in hot water (water should be just barely simmering for best results) until egg whites have cooked through, about 4 minutes.
  • While eggs are poaching, toast sourdough slices (in the toaster works fine!)
  • 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.
  • 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.
  • 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.
  • Serves: Serves 4 (or 2, depending on how hungry you are!)
  • Prepare: 15 mins
  • Cook Time: 10 mins
  • TotalTime:
lifeasastrawberry.com

lifeasastrawberry.com

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Title:

Caprese Eggs Benedict | Life As A Strawberry

Descrition:

This vegetarian caprese eggs benedict recipe is perfect for your next brunch! Features delicious homemade hollandaise sauce and a creamy poached egg.

Caprese Eggs Benedict

  • Produce

    • 1/2 cup Basil, fresh
    • 1 Tomato, large
  • Refrigerated

    • 2 Egg yolks
    • 4 Eggs
  • Condiments

    • 2 tsp Lemon juice
  • Baking & Spices

    • 1/4 tsp Salt
    • 1 Salt and pepper
  • Bread & Baked Goods

    • 4 slices Sourdough bread, crusty
  • Dairy

    • 1/2 cup Butter, unsalted
    • 4 thick slices Mozzarella cheese, fresh

The first person this recipe

lifeasastrawberry.com

lifeasastrawberry.com

376 0

Found on lifeasastrawberry.com

Life As A Strawberry

Caprese Eggs Benedict | Life As A Strawberry

This vegetarian caprese eggs benedict recipe is perfect for your next brunch! Features delicious homemade hollandaise sauce and a creamy poached egg.