Caprese Eggs Benedict

A few weekends ago I made a goal for myself.  I was going to make hollandaise sauce, from scratch.  No curdling, no scrambled eggs, no separation.  No sir, pure and creamy hollandaise sauce.

But, once I accomplished that, what was I going to make with it?  There was one answer for someone who has finally learned how to poach an egg.  The proper way.  Eggs Benedict, of course!

And since I don’t eat Canadian bacon (or meat, for that matter-just seafood rarely), I wanted to improvise a little.  I usually, at least two or three times a week, eat a warm caprese salad.  This is where my wallet-sucking bad (or good) habit of spending time at Whole Foods comes in.  I buy some fresh tomatoes, a nice ball of mozzarella, and some fresh basil at least once a week.  I slice the tomatoes, put some mozzarella on them, and then I broil them until the cheese melts.  I top it off with fresh basil and a little sea salt, and I am happy.

So, back to the Eggs Benedict.  I figured mixing my favorite Italian salad with eggs (one of my other favorite things to cook with) might be interesting.  I know this has been done before, but it was a first for me.  It certainly will not be my last.

And, P.S.  The hollandaise sauce was extremely easy.  My arm got a little tired during the continuous whisking part, but, hey, that comes with the territory.  I will warn you, though, if you want to reheat the hollandaise, it’s very tricky.  You need to put it in a heatproof bowl over simmering water and whisk continuously again or else it WILL separate out (eww…and that is really gross).

Enjoy this.  It’s a keeper.


Caprese Eggs Benedict

Servings: 2


For the hollandaise sauce:

12 tablespoons unsalted butter, room temperature

6 large egg yolks

1/2 cup boiling water

2 teaspoons fresh lemon juice

Pinch cayenne pepper

Pinch white pepper

1/4 teaspoon garlic salt

1/4 teaspoon sea salt

For the Eggs Benedict:

2 English muffins, toasted***Someday I will get around to making my own, I promise

2 eggs, poached**For tips on how to poach an egg, see THIS post

1 large tomato (or two medium ones), slice to your desired thickness

4 ounces (about half one 8-ounce mozzarella ball), sliced to your desired thickness**I used 2 slices on each one.

1/2 cup fresh basil leaves, lightly packed

Salt and pepper, to taste

Chives, for garnish, optional

Special equipment: Instant-read thermometer


1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.

2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly.  (You do not want the eggs to cook).

3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer.  (It took mine about 10 minutes or so).

4. Remove the saucepan from the heat.

5. Gently whisk in the lemon juice, cayenne pepper, white pepper, garlic salt, and sea salt.  Serve warm.

6.  To assemble the Eggs Benedict: Place the fresh basil on top of the toasted English muffin.  Top with tomatoes, mozzarella, and poached egg.  Lightly drizzle the hollandaise sauce over top.  Garnish with fresh chives, if using.

Source:  Hollandaise sauce adapted from Cook’s Illustrated.




April 15, 2011 - 10:33 am

Jessica - That. looks. amazing. 🙂

April 15, 2011 - 10:52 am

DessertForTwo - Gorgeous!! I love that it serves two 🙂

April 15, 2011 - 2:43 pm

natalie (the sweets life) - I recently had eggs benedict for the first time (crazy, I know) and loved it! This looks fabulous!!

April 15, 2011 - 6:24 pm

Happy When Not Hungry - Wow these eggs look beautiful! I love the flavors. Definitely need to try!

April 15, 2011 - 9:24 pm

Snippets of Thyme - Those photos are wonderful. I think I would like to try making both of these – the sauce and the poached egg.

April 17, 2011 - 8:01 am

Kate from Scratch - Oh my my! How beautiful is that?!! Pretty darn gorgeous. I love your wallet sucking habit. It sounds like we have a lot in common: Tomato, mozzarella, basil, sea salt….no meat, etc. ‘ve never tried to poach an egg, honestly. I’m not a fan of runny yolks, so I never had the desire to try. But, I guess all great cooks should learn eventually. The whole think looks absolutely amazing. Great photos, great dish. Doesn’t really get better than that. Can’t wait to see more!

April 17, 2011 - 11:31 am

Caprese Eggs Benedict…. « Rollin' Oats Market and Cafe - […] Caprese Eggs Benedict […]

April 18, 2011 - 9:37 pm

Yuri - Wow. Love your photos!

April 18, 2011 - 9:37 pm

Yuri - You need sharing buttons! I want to tweet this 🙂

April 21, 2011 - 7:40 am

Gwenevere - This post and photo somehow keep managing to find my way into my browser…I guess it’s time to bookmark it and make it.

May 9, 2011 - 7:11 am

Happy Easter! | My blank page - […] had mimosas and bellinis (either orange juice or peach nectar with champagne), caprese eggs benedict which were super-yummy (and poached perfectly, despite the worries of my philistine father), […]

June 9, 2011 - 3:53 pm

John Monday - I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

August 10, 2011 - 8:49 pm

Claire - I made a variation for dinner, inspired by your post. I swapped cream cheese for half of the butter in the hollandaise sauce, drizzled some pesto sauce and balsamic vinegar over the tomato and cheese, and had a ciabatta roll on the side. 🙂 Delish!

August 17, 2011 - 12:48 pm

Homemade Sauces You’ll Want to Pour Over Everything | Yummly - […] Homemade Hollandaise (from The Curvy Carrot) […]

August 28, 2011 - 5:03 am

The Curvy Carrot » Caprese Skewers - […] Caprese Eggs Benedict […]

October 27, 2011 - 8:47 pm

nicole spaz - i want this so badly right now. I love eggs benny!!!

December 21, 2011 - 10:37 am

Christmas Morning « style theories - […] isn’t complete without eggs.  I love this twist on Eggs Benedict from the Curvy […]

March 18, 2012 - 10:39 am

Becky - I made this this morning without the cheese because my husband can’t have it. It is very good. I do have a question about the sauce. Do you recommend making the sauce last, after the eggs? Mine got too thick. Or did I cook it too long? BP

March 18, 2012 - 12:56 pm

srlacy - Hi Becky-
I made the sauce very close to eating it, but I didn’t seem to have the issue with thickening. You may have cooked it too long. I’m glad you still liked it, though!

March 26, 2012 - 5:00 am

The Curvy Carrot » California Eggs Benedict - […] then, I got a little personal sunshine in the form of eggs benedict.  I have made a Caprese version of eggs benedict before, but now I was happy to try another version: one with fresh tomato, avocado, and a perfectly […]

April 7, 2012 - 11:13 am

mellissa @ ibreatheimhungry - Just saw this on Pinterest and my heart started pounding so I had to come over and comment! Eggs benedict is my favorite breakfast and I’ve been intending to try out a bread free version and make my own hollandaise too! These photos are amazing, my favorite is the bottom one with the yolk oozing out! Love your take on this and will be a new follower for sure! Thanks!

April 7, 2012 - 10:30 pm

Edie - Sounds divine. However, I would substitute granulated garlic for the garlic salt as it is just too much sodium. Going to try this for Easter breakfast. thanks for the recipe.

April 21, 2012 - 4:48 pm

shuhan - saw this on pinterest and linked over. this looks divine. love that idea of serving it on top of red tomato slices instead of bacon slices. i make hollandaise without a thermometer though o.0 it doesn’t splut as long as you add the butter slowly instead of altogether at the start (:

May 27, 2012 - 2:18 pm

Judee @ Gluten Free A-Z - Absolutely awesome recipe and fabulous photos. I am now subscribing and looking forward to reading through your other recipes

July 22, 2012 - 9:57 am

Pin-Spiration Sunday (week 4) | serendipitous - […] Caprese Eggs Benedict // The Curvy Carrot. I really do need to learn how to poach […]

July 30, 2012 - 2:15 pm

Little Bits for a Monday « dizzy swallows - […] molten perfection is one such. Check out this delicious recipe for caprese eggs benedict from The Curvy Carrot. […]

September 27, 2012 - 6:08 pm

3 RECIPES: BREAKFAST EDITION | tahitian vanilla - […] CAPRESE EGGS BENEDICT Because Bearnaise sauce on top of eggs on top of an English muffin just isn’t enough… must add cheese. Source […]

October 10, 2012 - 1:40 pm

AreaderZ » Reading from A to Z » Caprese Eggs Benedict Recipe - […] the curvy carrot Tweet Unknown […]

December 22, 2012 - 1:56 pm

JoAnne - Great recipe – super easy and quick also really impressed my boyfriend – he promises to hail to Pinterest for now on.

January 14, 2013 - 8:40 pm

Cabot - Wow! I have had many variations of Caprese and different spins on eggs Benedict—But never have I seen a Caprese eggs Benedict! This is a must try for me. Thanks for the inspiration and creating such a unique recipe.

March 3, 2013 - 11:50 am

Kate @Framed Cooks - Oh. My. Goodness. I think you have invented the perfect Sunday breakfast – it looks absolutely mouthwatering!!

March 7, 2013 - 6:15 am

Style Icons x Food Porn | Messy Nessy Chic Messy Nessy Chic - […] Grace Kelly + Caprese Eggs Benedict […]

April 5, 2013 - 6:57 pm

Isabelle - Did anyone try with bocconcini cheese instead of mozzarella?

June 29, 2013 - 2:51 pm

at week’s end – volume 2 | Winterpast Moments - […] on your speakers) some neat ideas for using everyday items in new ways (creative organization!) Sunday breakfast?  Or any day? (looks so […]

August 22, 2013 - 6:35 pm

30 Amazing Meatless Meals | Homemade Hullabaloo - […] Caprese Eggs Benedict from The Curvy Carrot […]

December 30, 2013 - 1:53 pm

Classic Caprese with Balsamic Reduction » The Curvy Carrot - […] variations on the Caprese.  You’ve seen this salad.  You’ve also probably seen this eggs benedict version as well.  Or even this sandwich. Some nights I will slice the tomatoes, layer some mozz on top, […]

December 31, 2013 - 5:11 pm

Broken Yolk Sandwiches » The Curvy Carrot - […] Caprese Eggs Benedict […]

June 6, 2014 - 8:36 am

lemony eggs benedict atop kale and potato pancake | tinykitchenbigcity - […] perfect poached eggs (with pictures!) super helpful & the hollandaise sauce was inspired by this recipe. thanks to my internet helpers! this recipe serves 2 with 2 eggs per person so double if […]

October 11, 2014 - 4:33 pm

The Best Trick to Make Any Meal Better in Every Way - […] On top of Caprese-style eggs benedict. Try this lighter version of classic eggs benedict by subbing in sliced tomato and fresh mozzarella for the traditional ham […]

February 14, 2015 - 12:11 am

Susan - Looks delicious!!