Sunday Brunch: Caprese Benedict with Basil Hollandaise

August 29, 2013

Celebrate the last weekend of summer with a nice big breakfast. Since this weekend is Labor Day long weekend, a hearty yet summery brunch dish will certainly be in order. Try out this Caprese Benedict with Basil Hollandaise recipe from Heather Christo. In just one dish, you'll get English muffins, fresh mozzarella, heirloom tomatoes, poached eggs and buttery hollandaise sauce. Serve with a side of fresh fruit and freshly brewed coffee to make for a perfectly delicious send-off to summer. 

Caprese Benedict with Basil Hollandaise

Ingredients:
- 4 English muffin halves
- 8 onces fresh mozzarella, thinly sliced
- 1 large heirloom tomato
- 8 large fresh basil leaves
- 1 tbsp white vinegar
- 4 large eggs
- black pepper and kosher salt
- basil hollandaise sauce
- 1 egg yolk
- 2 tbsps lemon juice
- 2 large basil leaves
- 1/4 cup melted butter
- kosher salt
- black pepper

Check out the rest of this recipe here

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