Caprese Eggs Benedict with Basil Hollandaise


A Note from Feedfeed

Kylie from CookingWithCocktailRings created this Caprese Benedict that you won't want to miss! Melty BelGioioso Fresh Mozzarella cheese is paired with marinated cherry tomatoes and a poached egg on toasted English muffins for a vegetarian alternative to the breakfast classic.


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  • Recipe Card
Serves or Makes: 2

Recipe Card


  • For the Basil Hollandaise:
  • 1 1/4 cups (2 ½ sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup packed basil leaves
  • Kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • For the Caprese Benedict:
  • 10 ounces cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 eggs
  • 2 tablespoon white vinegar
  • 2 English muffins, split
  • 5 ounces BelGioioso Fresh Mozzarella, thinly sliced


  • Step 1

    For the Basil Hollandaise - Heat a saucepan over medium-low heat. Add the butter and allow to melt until the butter foams. Set aside.

  • Step 2

    Add the egg yolks to a food processor fitted with a blade attachment with the lemon juice and blend. Working quickly with the food processor running, remove the lid insert and slowly pour the butter in a thin stream until a creamy sauce forms. Discard the milk solids from the bottom of the saucepan. Add the basil and continue to blend until combined. Season with salt and pepper and set aside.

  • Step 3

    For the Caprese Benedict - Add the tomatoes, garlic and olive oil to a medium mixing bowl and stir to combine. Season with salt and pepper then let sit for about 15 minutes at room temperature.

  • Step 4

    Fill a large flat-sided skillet with water and bring to a boil over medium heat. Add the vinegar and reduce heat so that the water so that it is barely at a simmer. Slowly crack the eggs individually into ramekins. Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.

  • Step 5

    Heat the oven to boil. Add the English muffins to a baking sheet and broil until golden brown. Top with slices of BelGioioso Fresh Mozzarella and continue to broil until melted and bubbly.

  • Step 6

    For Assembly - Top each of the English muffins with a spoonful of the marinated cherry tomatoes, an egg and a spoonful of the basil hollandaise. Serve immediately. Enjoy!