Eggs Benedict With Hollandaise Sauce
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!
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.