Caprese Benedict Recipe

Directions for Caprese Benedict

1. 1

   Prepare the Tomato Hollandaise

   In a double boiler, whisk the egg yolks with lemon juice and a pinch of salt until slightly thickened. Gradually whisk in melted butter until the sauce is smooth. Stir in chopped tomatoes, salt, and pepper. Keep warm.

2. 2

   Poach the Eggs

   Bring a pot of water to a simmer and gently crack the eggs into the water, poaching for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

3. 3

   Toast the Bread

   Toast the slices of bread until golden brown.

4. 4

   Assemble the Benedict

   On each slice of toasted bread, layer fresh mozzarella slices, a few basil leaves, and a poached egg. Drizzle with pesto sauce and top with the tomato hollandaise.

5. 5

   Serve

   Season with additional salt and pepper to taste. Serve immediately.