Caprese Eggs Benedict Recipe

Tomato Salad

1. Combine all Ingredients in a bowl and toss until basil paste, vinegar, and oil are well-integrated.

Basil Hollandaise

1. Add basil leaves, water, and lemon juice to food processor. Pulse until basil leaves are finely chopped.
2. Add basil mixture, egg yolks, salt, and pepper to small pan not yet on heat. Whisk until small bubbles begin to form in pan.
3. Cook on medium heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl.

Poached Eggs

1. Crack eggs into separate ramekins/small bowls.
2. Combine water and vinegar pot. Bring to a low boil. Quickly, but gently add all of the eggs one at a time.
3. Cook eggs for 3 minutes. Promptly remove from water to a bowl. Drain any excess water from bowl.

Caprese Eggs Benedict Build

1. Lay 2 English muffins halves per plate. Build by adding one slice prosciutto per muffin half, then top with one egg per muffin half, then top with tomato salad. Finish with Basil Hollandaise sauce. enjoy!