Caprese eggs Benedict keeps the poached egg and the muffin, then swaps the ham for tomato and burrata. The hollandaise gets pesto stirred in, so it tastes like basil and parmesan instead of straight butter and lemon. Four servings, about 45 minutes start to finish.
The one part that trips people up is the sauce. A hollandaise made on the stove can break in seconds. This one goes into a blender with hot melted butter drizzled in slowly, and it holds. You'll know it's ready when it coats the back of a spoon and doesn't slide off.
Poach the eggs last, right before you plate. They wait badly. Two to three minutes in barely simmering water with a splash of vinegar gets you a set white and a yolk that still runs when you cut it.
Step-by-Step Instructions
1. Boil the poaching water
Fill a medium pot about halfway with water. Add the 1/4 cup vinegar and 1/2 teaspoon salt, then bring it to a rapid boil over medium-high heat. Turn it down to a gentle simmer before the eggs go in.
2. Build the muffin base
While the water heats, drizzle balsamic glaze over the toasted muffin halves. Lay 2 tomato slices on each one and add a piece of burrata. Set them aside on the plates you'll serve from.
3. Blend the pesto hollandaise
Put the 3 egg yolks, 2 tablespoons pesto and 1 teaspoon Dijon in a blender or food processor. Run it on medium-low and pour the hot melted butter in a thin, steady stream. Keep blending for about 3 minutes, until the sauce thickens. Add lemon juice and salt to taste, then pulse a few times to mix.
4. Poach the eggs
Crack one egg into a small heat-proof bowl, then slide it into the simmering water. Cook 2 to 3 minutes, until the white is set and firm to the touch. Lift it out with a slotted spoon onto a paper towel-lined plate. Repeat with the other three.
5. Sauce and garnish
Set a poached egg on each burrata-topped muffin half. Spoon 1 to 2 spoonfuls of warm hollandaise over each egg and scatter sliced basil on top.
6. Serve right away
Get these to the table while the eggs are still warm. The yolk should run when you cut into it.
Pro Tips
How to Store Caprese Eggs Benedict
Refrigerator
Keep the hollandaise in a sealed container for up to 2 days. The assembled dish doesn't keep, so only build as many as you'll eat.
Freezer
Don't freeze the sauce or the finished dish. Hollandaise separates when thawed, and poached eggs turn rubbery.
Reheating
Warm leftover hollandaise gently in a bowl over barely simmering water, whisking constantly. Don't microwave it on high or it will split.
Variations
- Use fresh mozzarella in place of burrata if you can't find it. It's firmer and less creamy, but it melts nicely against the hot egg.
- Swap the pesto for sun-dried tomato pesto for a deeper, less herbal sauce.
- Add a few thin slices of prosciutto under the egg if you don't need the dish to stay vegetarian.
Frequently Asked Questions
Q: Can I make the hollandaise ahead of time?
Yes, up to about 2 days. Keep it covered in the fridge, then warm it in a bowl set over barely simmering water, whisking the whole time. Don't let the bowl touch the water or the yolks will scramble.
Q: Why did my hollandaise turn grainy?
The butter went in too fast or was too hot. Start over with a fresh yolk in the blender and add the broken sauce back in a slow stream. Next time, pour the butter in a thin ribbon and keep the blender running.
Q: How do I know a poached egg is done?
Lift it with a slotted spoon and touch the white. It should feel firm and springy, not jiggly. That's usually 2 to 3 minutes at a gentle simmer. A runny yolk is a matter of taste, so pull it earlier if you like it looser.
Q: Can I use regular mozzarella instead of burrata?
Absolutely. Tear or slice fresh mozzarella and use it the same way. It won't be as creamy, but it holds its shape better on the muffin.
Q: Do I have to use balsamic glaze?
No. A few drops of good balsamic or a drizzle of olive oil and flaky salt both work. The glaze just adds a sweet-tart punch against the rich egg and cheese.
Caprese Eggs Benedict With Pesto Hollandaise
Toasted English muffins piled with tomato, creamy burrata and poached eggs, all under a quick blender pesto hollandaise. A 45-minute vegetarian brunch.
Ingredients
Instructions
- 1Boil the poaching water — Fill a medium pot about halfway with water. Add the 1/4 cup vinegar and 1/2 teaspoon salt, then bring it to a rapid boil over medium-high heat. Turn it down to a gentle simmer before the eggs go in.
- 2Build the muffin base — While the water heats, drizzle balsamic glaze over the toasted muffin halves. Lay 2 tomato slices on each one and add a piece of burrata. Set them aside on the plates you'll serve from.
- 3Blend the pesto hollandaise — Put the 3 egg yolks, 2 tablespoons pesto and 1 teaspoon Dijon in a blender or food processor. Run it on medium-low and pour the hot melted butter in a thin, steady stream. Keep blending for about 3 minutes, until the sauce thickens. Add lemon juice and salt to taste, then pulse a few times to mix.
- 4Poach the eggs — Crack one egg into a small heat-proof bowl, then slide it into the simmering water. Cook 2 to 3 minutes, until the white is set and firm to the touch. Lift it out with a slotted spoon onto a paper towel-lined plate. Repeat with the other three.
- 5Sauce and garnish — Set a poached egg on each burrata-topped muffin half. Spoon 1 to 2 spoonfuls of warm hollandaise over each egg and scatter sliced basil on top.
- 6Serve right away — Get these to the table while the eggs are still warm. The yolk should run when you cut into it.
Questions or cooking notes?
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