Caprese Eggs Benedict is an easy to make twist on traditional Eggs Benedict made with roasted tomatoes, mozzarella, pesto, and poached eggs. It’s one of my favorite breakfasts to make at home over the weekend.
Caprese Eggs Benedict is made with a thick slice of roasted tomato seasoned with pesto and Parmesan on a bed of arugula that is topped with a slice of fresh mozzarella, a poached egg, and pesto. It transforms caprese salad into a version of Eggs Benedict that can be prepared in just 15 minutes.
I love Eggs Benedict, but making hollandaise sauce isn’t something I want to tackle on a Sunday morning. This recipe replaces hollandaise sauce with store-bought pesto! It adds extra flavor to the dish while saving you time.
To prepare this meal, first you cut thick slices of tomato. Then you top them with some pesto and Parmesan and let them roast for 20 minutes. Then poach your eggs. To assemble, place the tomato on a bed of arugula, then top the tomato with a slice of fresh mozzarella and a poached egg. Finish it off with a drizzle of warm pesto and a sprinkle of Parmesan.
You could serve the roasted tomato on top of an English muffin or a slice of baguette, but I think that the thick slice of roasted tomato and some arugula is enough.
Poaching eggs is easier than you might think. Just bring a skillet with water and a couple of tablespoons of white vinegar to a slow rolling boil. I crack my eggs into a small bowl and then lower them slowly into the water. The eggs are ready in 3-4 minutes.
If you don’t feel like poaching eggs, you could use sunny side up eggs to prepare this recipe instead.
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How to make Caprese Eggs Benedict:
- 1/2 cup Arugula
- 2 large Tomatoes
- 1 large ball of Fresh Mozzarella
- 1/4 cup, plus 4 teaspoons Pesto
- 4 Eggs
- 2 tablespoons White Vinegar
- about 2 tablespoons of grated Parmesan
Heat your oven to 375 degrees.
Slice the tomatoes so that you get four slices that are 1/2 inch thick. Place the slices of tomato on a parchment-lined baking sheet. Spoon one teaspoon of pesto over each slice of tomato and top with a sprinkle of Parmesan. Bake for 20 minutes.
While the tomatoes are roasting, work on everything else. Prepare slices of mozzarella to go on top the roasted tomatoes. Get ready to plate the meal by placing to small piles of arugula on two plates.
After the tomatoes have roasted for 15 minutes, start to work on the eggs. Fill a skillet with 2 inches of warm water. Add the vinegar and bring to a slow steady boil.
Crack the first egg into a small bowl – do not break the yolk or you need to try again with a new egg. Once the water has reached a steady boil, lower the egg gently into the water. Repeat placing a total of 4 eggs in the skillet. Check the time - you are going to need to time how long the eggs cook. If the egg whites spread out, use a slotted spoon to gently coax it back together. After 2 minutes gently roll the egg over.
Cook the eggs for 3 – 4 minutes total. After 3 minutes the white will be cooked and the yolk will be runny, cook longer if you prefer a firmer yolk.
While the eggs are cooking, remove the roasted tomatoes from the oven and place them on the plates on top of the arugula. Then add a slice of mozzarella on top of each slice of tomato.
Use a slotted spoon to remove the eggs from the water and to place them on top of the fresh mozzarella.
Warm the remaining pesto in a small pot or in the microwave.
Spoon the warm pesto over the eggs, sprinkle with Parmesan, and serve.