Ohhhh Eggs Benedict, how many ways do we all love thee? Let me count the ways! When a foodie conversation starts, and eggs benedict is mentioned, it’s not long after you’ll hear, “Eggs Benedict is my FAVORITE!” As long as we’ve got beautiful poached eggs, and a tangy, creamy, buttery hollandaise, all is right with the world.
This dish was inspired by my love of the beautiful Italian salad – the Caprese salad. This salad resembles the Italian flag, and originates from Capri, an island off the coast of Italy. The traditional Caprese salad contains buffalo mozzarella, tomatoes, fresh basil, and is seasoned with salt and olive oil. It’s simple. As with most things in life, simple is best.
Tips For Caprese Success
Get the freshest ingredients you can find, and your dish will be the star on your proverbial stage. Go to your local farmer’s market for cage-free, free-range, HAPPY chickens, heirloom tomatoes, and basil. At the grocery pick out that package of fresh Buffalo Mozzarella. Some farmer’s markets may have a vendor that sells butter, but Kerrygold Butter is always a fantastic option.
This benedict is simple, scrumptious, gluten free, and vegetarian to boot! You don’t need to tell that to your brunch guests though. The proof is in the pudding.
Have you had an Eggs Benedict that wasn’t the normal English Muffin/Canadian Bacon variety? I want to hear about it!
- Caprese Eggs Benedict
- 8 Ounce Package Fresh Mozzarella Cheese
- 1 Large Tomato
- 4 Eggs
- Vinegar for poaching eggs
- 1/4 Cup Basil leaves, rolled into a cigar, and cut into very thin strips (chiffonade)
- 4 Egg Yolks
- 1 Tablespoon Lemon Juice
- ½ Cup Butter, cubed
- ½ Teaspoon Sea Salt
- Fill a small pot halfway with water, and heat over medium heat.
- Place a metal or glass bowl over the pot, so it does not touch the water, and add the egg yolks and lemon juice.
- Whisk continually until the eggs begin to thicken.
- Turn the heat down to medium-low, and add the butter cubes one by one until each one is melted before adding another.
- Remove from heat, and add salt.
- Cut mozzarella into 4 equal disks, and set aside.
- Cut 4 thick tomato slices, about 1/2″ thick, and set aside.
- Bring a large pot of water up to almost boiling. If the water starts to boil, turn the heat down. You don’t want violent boiling bubbles disturbing the egg whites as you drop them into the water. Add 1-2 Tablespoons of distilled white vinegar.
- Crack each egg individually into a small bowl, and then carefully drop into the water, one by one. Do this step in batches for pots that aren’t so large.
- Using a slotted spoon, ensure that the eggs don’t stick to the bottom of the pot. Cook for about 3-4 minutes, or until the whites are just set and the yolk has a give when gently pressed.
- Divide the mozzarella onto 4 plates, top with tomato slice, then poached egg. Top the egg with hollandaise and basil chiffonade, and enjoy!