Can’t resist the creamy, indulgent allure of eggs Benedict? Eggs Benedict With Hollandaise Sauce gets a vibrant Italian-Inspired Brunch makeover with juicy tomatoes, creamy mozzarella, and fragrant basil, inspired by a Caprese salad. These fresh brunch stacks are lighter yet decadent, perfect for weekend mornings or dazzling brunch guests. With velvety hollandaise and Mediterranean flair, these creamy egg dishes elevate any occasion. Let’s create Eggs Benedict With Hollandaise Sauce for a stunning, flavorful brunch!
Why You’ll Love Eggs Benedict With Hollandaise Sauce
- Fresh Caprese Twist: Tomatoes and basil brighten creamy egg dishes.
- Quick Prep: Ready in 20 minutes for an elegant Italian-inspired brunch.
- Customizable: Add avocado or swap bases for tailored fresh brunch stacks.
- Impressive yet Easy: Perfect for hosting or indulging in Mediterranean-style Benedict.
- Balanced Indulgence: Fresh ingredients make creamy egg dishes feel light.
Ingredients for Eggs Benedict With Hollandaise Sauce
Here’s what you’ll need for these fresh brunch stacks (serves 4):
For the Benedict:
- 2 English muffins, split and toasted
- 4 large eggs (for poaching)
- 1 large tomato, sliced into 4 thick rounds
- 4 slices fresh mozzarella (or torn burrata)
- 8–10 fresh basil leaves
- 1 ripe avocado, sliced (optional)
- Salt and black pepper, to taste
- 1 tsp balsamic glaze (optional)
For the Hollandaise:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup (115g) unsalted butter, melted and warm Hawkins
- Pinch of salt
- Pinch of cayenne pepper or ½ tsp white wine vinegar (optional)
Equipment
- Medium pot (for poaching)
- Blender or double boiler
- Slotted spoon
- Toaster or oven
- Small saucepan (for melting butter)
Ingredient Tips
- Eggs: Fresh, room-temperature eggs poach best for Eggs Benedict With Hollandaise Sauce to prevent cracking in creamy egg dishes.
- Mozzarella: Fresh mozzarella melts smoothly; burrata adds richness to fresh brunch stacks.
- Tomatoes: Choose ripe, firm tomatoes for juicy Mediterranean-style Benedict.
- Butter: Melt gently to keep warm, not hot, for smooth hollandaise in Italian-inspired brunch.
- Avocado: Optional for creamier fresh brunch stacks; select ripe but firm avocados.
Directions for Eggs Benedict With Hollandaise Sauce
Let’s create these creamy egg dishes!
Make the Hollandaise
- In a blender, I blend 3 egg yolks and 1 tbsp lemon juice for 15–20 seconds until foamy.
- With the blender running, I slowly stream in ½ cup warm melted butter until thick and glossy.
- I add a pinch of salt and optional cayenne or vinegar for zest, keeping the sauce warm for these fresh brunch stacks.
- No blender? I whisk over a double boiler, stirring constantly to prevent scrambling.
Poach the Eggs
- I bring a medium pot of water to a gentle simmer.
- I crack each of the 4 eggs into a small bowl, then slide into the water, stirring to create a soft whirlpool for neat eggs.
- I poach for 3–4 minutes until whites set but yolks stay soft, then remove with a slotted spoon and drain on a paper towel for perfect Mediterranean-style Benedict.
Toast the Muffins
- I toast 2 split English muffins until golden, using a toaster or oven at 350°F (175°C) for 5–7 minutes, creating a crisp base for these creamy egg dishes.
Assemble the Benedict
- On each muffin half, I layer a thick tomato slice, a slice of mozzarella (or torn burrata), and optional avocado slices.
- I top with a poached egg, spoon over warm hollandaise, and add 2–3 basil leaves. I drizzle with 1 tsp balsamic glaze (if using) and season with salt and pepper for stunning Eggs Benedict With Hollandaise Sauce.
Serve
- I serve immediately while warm and melty, savoring the vibrant, creamy goodness of these fresh brunch stacks.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
- Servings: 4 (1 topped muffin half per serving)
- Calories: ~350–400 kcal per serving
- Macros per Serving: 20g carbs, 15g protein, 25g fat, 2g fiber
Variations for Eggs Benedict With Hollandaise Sauce
Try these twists on these creamy egg dishes:
- Gluten-Free: Use gluten-free English muffins or sweet potato rounds for gluten-free fresh brunch stacks.
- Pesto Swap: Replace hollandaise with basil pesto, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
- Bread Swap: Use sourdough or ciabatta for a rustic Mediterranean-style Benedict.
- Protein Boost: Add prosciutto or bacon for heartier Italian-inspired brunch.
- Vegan: Use tofu rounds and vegan hollandaise for plant-based creamy egg dishes.
Serving Ideas:
- Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh side.
- Serve with Food and Tips’ Vanilla Raspberry Iced Latte for a vibrant contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing touch.
Storage
I store components separately for best results. Poached eggs keep in the fridge in cold water for up to 2 days; reheat in warm water for 1 minute. Hollandaise lasts 1 day in the fridge; gently reheat in a double boiler. Assembled Eggs Benedict With Hollandaise Sauce are best fresh, but toasted muffins can be stored airtight for 2 days. Avoid freezing to maintain texture in these fresh brunch stacks.
Serving Tips
- Presentation: Serve these creamy egg dishes on a colorful plate for elegance.
- Garnish: Add extra basil or a balsamic drizzle for flair.
- Pairing: Enjoy with mimosas or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: 1–2 topped muffin halves per person for brunch.
- Occasions: Ideal for weekend brunches, holidays, or special mornings.
FAQs About Eggs Benedict With Hollandaise Sauce
Here are answers to common questions about this dish:
How do I make perfect poached eggs for Eggs Benedict With Hollandaise Sauce?
Use fresh eggs and a gentle simmer; create a whirlpool for tidy eggs in fresh brunch stacks.
Can I make hollandaise ahead?
Yes, prepare 1 day ahead, refrigerate, and gently reheat in a double boiler for creamy egg dishes.
What can I use instead of English muffins?
Sourdough, ciabatta, or sweet potato rounds work for Mediterranean-style Benedict.
How do I prevent hollandaise from breaking?
Stream butter slowly and keep it warm, not hot, for smooth Italian-inspired brunch.
Can I make this vegan?
Use tofu rounds and vegan hollandaise for plant-based fresh brunch stacks.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Eggs Benedict With Hollandaise Sauce is a vibrant, indulgent brunch classic with a Caprese twist, featuring fresh tomatoes, mozzarella, and basil. These fresh brunch stacks are perfect for elevating weekends or impressing guests. Whip up these creamy egg dishes, customize with avocado or pesto, and savor a delicious, Italian-inspired brunch!
Eggs Benedict With Hollandaise Sauce
Ingredients
For the Benedict:
- 2 English muffins split and toasted
- 4 large eggs for poaching
- 1 large tomato sliced into 4 thick rounds
- 4 slices fresh mozzarella or torn burrata
- 8 –10 fresh basil leaves
- 1 ripe avocado sliced (optional)
- Salt and black pepper to taste
- 1 tsp balsamic glaze optional
For the Hollandaise:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup 115g unsalted butter, melted and warm
- Pinch of salt
- Pinch of cayenne pepper or ½ tsp white wine vinegar optional
Instructions
Make the Hollandaise
- In a blender, I blend 3 egg yolks and 1 tbsp lemon juice for 15–20 seconds until foamy. With the blender running, I slowly stream in ½ cup warm melted butter until thick and glossy. I add a pinch of salt and optional cayenne or vinegar for zest, keeping the sauce warm for these fresh brunch stacks. No blender? I whisk over a double boiler, stirring constantly to prevent scrambling.
Poach the Eggs
- I bring a medium pot of water to a gentle simmer. I crack each of the 4 eggs into a small bowl, then slide into the water, stirring to create a soft whirlpool for neat eggs. I poach for 3–4 minutes until whites set but yolks stay soft, then remove with a slotted spoon and drain on a paper towel for perfect Mediterranean-style Benedict.
Toast the Muffins
- I toast 2 split English muffins until golden, using a toaster or oven at 350°F (175°C) for 5–7 minutes, creating a crisp base for these creamy egg dishes.
Assemble the Benedict
- On each muffin half, I layer a thick tomato slice, a slice of mozzarella (or torn burrata), and optional avocado slices. I top with a poached egg, spoon over warm hollandaise, and add 2–3 basil leaves. I drizzle with 1 tsp balsamic glaze (if using) and season with salt and pepper for stunning Eggs Benedict With Hollandaise Sauce.
Serve
- I serve immediately while warm and melty, savoring the vibrant, creamy goodness of these fresh brunch stacks.
Notes
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