Caprese Benny (gfo)(veg) Recipe
House made toasted focaccia, pesto, tomato, fresh mozzarella, poached eggs, hollandaise, balsamic drizzle, side homestyle potatoes
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Ingredients
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Focaccia Bread
Pesto
Toppings
Homestyle Potatoes
Method
Focaccia Bread Preparation
- 1
Prepare the Dough
In a large mixing bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy. Add olive oil, salt, and flour gradually, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 3
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Bake the Focaccia
Preheat the oven to 400°F (200°C). Punch down the dough and spread it onto a greased baking sheet. Optionally, sprinkle with fresh rosemary. Bake for about 20-25 minutes until golden brown.
Pesto Preparation
- 5
Blend the Ingredients
In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Eggs and Toppings Preparation
- 6
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for a soft yolk or longer if desired. Remove with a slotted spoon and set on a paper towel.
- 7
Assemble the Caprese Benny
Slice the focaccia and spread a generous layer of pesto. Layer with sliced tomatoes and fresh mozzarella. Top with poached eggs, drizzle with hollandaise sauce, and finish with balsamic glaze.
- 8
Garnish
Garnish with fresh basil leaves.
Homestyle Potatoes Preparation
- 9
Prepare the Potatoes
Preheat your oven to 425°F (220°C). In a large bowl, toss cubed potatoes with olive oil, salt, black pepper, and garlic powder.
- 10
Bake the Potatoes
Spread the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through, until golden and crispy.
- 11
Garnish
Garnish with chopped parsley before serving.