BelGioioso caprese eggs benedict with basil hollandaise recipe from cooking with cocktail rings

Caprese Eggs Benedict with Basil Hollandaise

This post is sponsored by BelGioioso & The Feedfeed.

One of my favorite things about summer is juicy, perfectly ripe tomatoes that are readily available everywhere. I try to find as many ways to use them as I can while they are at their peak. This vegetarian breakfast is a spin on the classic eggs Benedict with a fresh summer twist. Toasted English muffins are topped with melted BelGioioso Fresh Mozzarella cheese, marinated cherry tomatoes, poached eggs and basil hollandaise.

Fresh Mozzarella has a milky flavor and delicate texture that is a perfect pairing with the tomatoes. BelGioioso Fresh Mozzarella is one of the freshest you can get. The company continues the Italian tradition of cheesemaking in the US, keeping the steps involved from “milk to cheese” to a minimum for a superior product. The soft cheese is easily sliced and allows for all the melty cheese pulls imaginable.

For this recipe I opted to use a blender for the hollandaise instead of making the sauce by hand to save time and energy when it’s early in the morning. It also combines the basil into the sauce to evenly distribute the flavor.

Click here for official giveaway rules on how you can win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for entertaining at home!



For the basil hollandaise:

1 ¼ cups (2 ½ sticks) unsalted butter, cubed

2 large egg yolks

1 tablespoon freshly squeezed lemon juice

½ (packed) cup basil leaves

Kosher salt, to taste

¼ teaspoon freshly ground black pepper


For the caprese benedict:

10 ounces cherry tomatoes, halved

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

4 eggs

2 tablespoons white vinegar

2 English muffins, split

5 ounces BelGioioso Fresh Mozzarella, thinly sliced



For the 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.


For the 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.


For 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.


Serves 2.


This post is sponsored by BelGioioso & the Feedfeed, -- all opinions expressed are my own.  Click HERE for official giveaway rules.



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