Caprese is a traditional Italian layered salad with tomatoes, fresh mozzarella, fresh basil, olive oil and salt and pepper.  There is something about a few simple ingredients, that taste the best.

Here are some of those same salad ingredients, but layered together to make this tasty Eggs Benedict. Topped with a simple (and low fat) homemade Pesto Hollandaise, this will be a sure-fire hit at your next brunch.

CapreseEggsBenny1

CapreseEggsBenny1

Caprese Eggs Benedict

Marla Hingley
Caprese is a traditional Italian layered salad with tomatoes, fresh mozzarella, fresh basil, olive oil and salt and pepper. Here those same ingredients are blended together to create a new spin on eggs benny.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 4 eggs
  • 2 GF English muffins split and toasted
  • 4 to mato slices
  • 4 slices fresh mozzarella optional
  • Pesto Hollandaise
  • Fresh basil leaves garnish

Instructions
 

  • Poach eggs in boiling water, or cook in microwave until desired doneness.
  • To assemble, place 2 muffin halves (cut side up) on each plate. Top with mozzarella slice, poached egg, a tomato slice and the hollandaise sauce.

Notes

If making a lot of poached eggs, try using a greased muffin tin to cook the eggs in (add 1 Tbsp of water to each well). Bake at 350°F for 20-35 minutes.
Tried this recipe?Let us know how it was!
See also  Potato Pancakes (Latkas)

 

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