If you’re the kind of person who can’t resist ordering eggs Benedict whenever you see it on a brunch menu, I get you. That velvety hollandaise, the soft poached egg, the warm base — it’s a classic that never disappoints.
Caprese Eggs Benedict keeps all the comforting richness of the original, but swaps in the fresh, bright ingredients we know from a Caprese salad: juicy tomatoes, creamy mozzarella, and fragrant basil.
It’s lighter, more colorful, and perfect for those mornings (or afternoons) when you want something indulgent but still packed with feel-good ingredients.
Oh, and if you want to take it one step further? Add slices of ripe avocado. It’s not traditional, but it plays perfectly with the rest of the flavors.
What You’ll Need
For the Benedict:
- 2 English muffins, split and toasted
- 4 large eggs (for poaching)
- 1 large tomato, sliced into thick rounds
- 4 slices fresh mozzarella (or torn pieces of burrata)
- Fresh basil leaves
- 1 ripe avocado, sliced (optional but amazing)
- Salt and pepper, to taste
For the Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted and warm)
- Salt to taste
- Optional: a small splash of white wine vinegar or a pinch of cayenne for brightness
Let’s Talk Hollandaise First
Hollandaise sauce sounds fussy, but it’s honestly easier than it gets credit for. If you have a blender, you can make it in about 2 minutes.
Add the egg yolks and lemon juice to the blender and blend for 15–20 seconds until it’s light and foamy. Then, with the blender running, slowly stream in the warm melted butter. It should thicken almost immediately into a creamy, glossy sauce. Add a pinch of salt and a little cayenne if you like a tiny kick.
No blender? You can whisk it by hand in a double boiler — just go slow and keep whisking constantly so it doesn’t scramble. Either way, keep the sauce warm (but not hot) until you’re ready to serve.
Poaching the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl first, then gently slide it into the water. For tidy eggs, stir the water into a soft whirlpool before adding the egg.
Let each egg poach for about 3–4 minutes, until the white is set but the yolk is still soft. Scoop out with a slotted spoon and set on a paper towel to drain.
Poached eggs can be intimidating, but once you do it a few times, it becomes second nature. And if you’re not feeling brave? A soft-boiled egg works in a pinch.
Building the Stack
Toast your English muffins until golden. Place a slice of tomato on each half, followed by a slice of fresh mozzarella. If you’re adding avocado, layer on a few thin slices here.
Top with the poached egg. Spoon over your warm hollandaise sauce and finish with a few fresh basil leaves. A drizzle of balsamic glaze adds a slightly sweet and tangy touch that ties it all together.
Season with salt and pepper to taste, and serve immediately while everything is still warm and melty.
Why This Version Works
This Caprese-style Benedict is just different enough to feel special, but still familiar and comforting. The tomato adds a juicy brightness, the mozzarella melts gently under the warm egg, and the basil lifts the whole dish with fresh flavor.
It’s the kind of brunch that feels fancy without being fussy — perfect for hosting, or just for treating yourself on a Sunday morning. The avocado is optional, but honestly, it brings a creamy texture that makes this version feel even more decadent.
Tips and Variations
- Make it gluten-free: Use your favorite GF English muffins or serve it over roasted sweet potato rounds.
- Switch up the base: Try toasted sourdough, ciabatta, or even a flaky biscuit.
- Use pesto instead of hollandaise: A spoonful of fresh basil pesto is a great shortcut and adds big flavor.
- Prep ahead: You can poach the eggs ahead of time and reheat them gently in warm water before serving.
Try Them Today!
Caprese Eggs Benedict brings the best of both worlds — comfort and freshness — in one brunch-worthy bite. Whether you’re making it for guests or just for you, it delivers all the richness of a classic eggs Benedict with the added bonus of garden-inspired flavor.
Pair it with a mimosa or iced coffee and a fruit salad on the side, and you’ve got a full brunch spread that feels both special and effortless.
