Burrata & Heirloom Tomato Benedict Recipe

Prepare the Crispy Parmesan Potatoes

Preheat the oven to 425°F (220°C). Cut the potatoes into small cubes, toss them with olive oil, salt, and pepper. Spread them on a baking sheet and sprinkle with parmesan cheese. Bake for 25-30 minutes until crispy and golden.

Make the Pesto Hollandaise

In a saucepan, melt butter and whisk in egg yolks until combined. Slowly add in the pesto while whisking over low heat until the mixture thickens. Season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove and drain.

Toast the English Muffins

Halve and toast the English muffins until golden brown.

Assemble the Dish

On each toasted muffin half, layer with sliced heirloom tomatoes, a ball of burrata, and a poached egg. Drizzle with pesto hollandaise and serve with crispy parmesan potatoes and mixed greens on the side.