Pesto Benedict Recipe
oven roasted tomato, capicola, poached eggs, and hollandaise over English muffin
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Ingredients
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Oven Roasted Tomatoes
Hollandaise Sauce
Benedict Assembly
Method
Oven Roasted Tomatoes
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Tomatoes
Slice the Roma tomatoes in half and place them cut-side up on a baking sheet.
- 3
Season and Roast
Drizzle the tomatoes with olive oil, sprinkle with salt and chopped fresh basil. Roast in the oven for 25-30 minutes until soft and slightly caramelized.
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat until fully melted.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
- 6
- 7
Season the Sauce
Remove from heat and season with salt and a pinch of cayenne pepper. Keep warm.
Benedict Assembly
- 8
Prepare the English Muffins
Toast the English muffins until golden brown.
- 9
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 10
Assemble the Benedict
On each toasted English muffin half, spread 1 tablespoon of pesto sauce, layer with 2 slices of capicola, and top with a poached egg. Spoon the hollandaise sauce over the eggs.
- 11
Add Roasted Tomatoes
Serve each Benedict with a side of the oven-roasted tomatoes.