Caprese Eggs Benedict with Basil Hollandaise

Directions

Recipe courtesy of Cooking with Cocktail Rings

Basil Hollandaise

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

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. 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.

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.

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.