Delicious Caprese Eggs Benedict Recipe with homemade Hollandaise Sauce is the perfect breakfast/brunch. The perfect combination of poached eggs, tomatoes, mozzarella, and balsamic glaze.
I love eggs benedict. When we go out for brunch it is my go-to order any chance I get. I always thought making eggs benedict was going to be crazy hard and not worth diving into. I was so wrong.
Since we have been home for months and missing going out to eat I decided it was time to deep dive into the recipes that I have always put off. Plus one of my favorite restaurants in Reno, Two Chicks, did a great Facebook live showing how they make hollandaise sauce.
This inspired me to deep dive into making the perfect Caprese Eggs Benedict based on what I normally order at Two Chicks.
The one thing I haven't perfected is the perfect breakfast home fries that Two Chicks normally serve with the Caprese Eggs Benedict. I have been making them with easy breakfast potatoes that taste so good with hollandaise sauce and balsamic glaze over them.
I am going to admit that I have made this caprese benedict multiple times to get the recipe perfect. Which may have been my excuse to enjoy it for weekend breakfast often. LOL! Can you blame me. It is sooooo good.
The toasted English muffins help melt the slice of mozzarella, the fresh flavor of the tomatoes and butter sauce...yes please.
Ingredients
Kitchen Tools used
Hand Blender - I bought this hand blender and love using it to make the Hollandaise Sauce. I tried using my normal stand blender and the blades did not get low enough to get the eggs really whipped up. Using the hand blender in a measuring cup works perfectly.
Slotted Spoon - I ended up ordering this slotted spoon because the one I had kept dropping the poached eggs and not draining enough. I will say this spoon is large but it works great.
Egg Poacher - I haven't bought this yet but I might this week. LOL! I am so curious to see if it works to keep the eggs all together without tendrils of egg whites. Have you tried one?
Recipe Tips
You want to use the freshest eggs possible for the poached eggs. This will make it easier to poach.
Be careful when you remove the egg from the hot water. A slotted spoon will help the eggs drained the water and be ready for stacking.
You can add salt and pepper to taste.
If you don't have English muffins you can easily use toasted sourdough bread which tastes amazing.
One big thing I learned making this recipe multiple times is having all of your ingredients prepped and ready makes life so much easier. Make sure your tomato and mozzarella are sliced before you start on the eggs and hollandaise sauce.
You want the butter to be HOT when you pour it into the egg yolks. You can melt the butter on the stovetop or in the microwave. If you melt it in the microwave make sure to cover the dish so you don't have a butter explosion. Trust me on this one! I may have forgotten one morning and ended up deep cleaning the microwave. LOL
Slowly pour the hot butter into the egg yolks in a steady stream while blending with the immersion blender. This will get the perfect consistency for the hollandaise sauce. If your sauce comes out to thick you can add in a few drops of water at a time to get a lighter consistency.
I like to put the immersion blender attachment in hot water as soon as I am done. You can pour the hot water from the stovetop into the measuring cup and add the attachment to it. This helps the butter melt off for cleaning so you don't end up scrubbing it off.
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