Breakfast
Caprese Eggs Benedict
You’ll love our Italian-inspired twist on eggs Benedict featuring the fresh flavours of a Caprese salad. Stash leftover pesto in the fridge and add it to everything from salad dressing and sandwich spreads to pizza and scrambled eggs.
Servings:
2
Total Time:
25m
Prep Time:
10m
Cooking Time:
15m
Ingredients
- 1 cup fresh basil leaves
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/3 cup grated Parmesan
- 1/3 cup olive oil
- Salt and freshly ground black pepper to taste
- 2 English muffins
- 4 slices tomato, at room temperature
- 4 slices fresh mozzarella, at room temperature
- Handful of fresh basil leaves
- 4 eggs
- 2 tablespoons white vinegar
READY TO COOK!
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Preparation Instructions
- a large saucepan 2/3rds full of water to a boil over high heat. Add vinegar, return to a boil, then lower heat and let poaching liquid simmer.
- Combine basil, garlic, pine nuts, and Parmesan in the bowl of a food processor. Pulse until ingredients are combined. With the food processor running, slowly add the olive oil in a steady stream until emulsified. Season with salt and pepper to taste. Set aside.
- Crack one egg into a cup and gently slide egg into simmering water. Once it begins to poach, add in a second egg and continue until all eggs are cooking. Turn off heat, cover pan, and let sit for 4 to 5 minutes. Use a slotted spoon to transfer eggs to a bowl when done.
- Slice muffins in half and toast until crisp and golden brown.
- On each muffin half, layer 1 tomato slice, 1 mozzarella slice, and a few fresh basil leaves. Top with poached eggs and generous dollops of pesto. Enjoy!
Tips
- Get fresh—for best results, use the freshest eggs you can find. (Does your neighbor have chickens?) The firmer whites help poached eggs hold their spherical shape.
- No pine nuts? No problem! Our pesto also works great with almonds, walnuts, or hazelnuts. For extra depth of flavour, use toasted nuts.
