cold dishes / Caprese eggs benedict

Caprese Eggs Benedict made with tomatoes, basil, poached eggs, and a healthy hollandaise sauce. This is the perfect Eggs Benedict recipe for spring and summer.

Ingredients:

• Mozzarella – Fresh Mozzarella has a milky flavor and delicate texture that is a perfect pairing with the tomatoes. The soft cheese is easily sliced and allows for all the melty cheese pulls imaginable.
• Cherry tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.
• Basil – Basil adds an herby Italian twist to traditional hollandaise sauce made with eggs and butter.

How to cook:

• Marinate the tomatoes. Add the tomatoes, garlic, and olive oil to a medium mixing bowl and stir to combine. Season with salt and pepper, then let sit for about 15 minutes at room temperature.
• Boil water for eggs. Fill a large flat-sided skillet with water and bring to a boil over medium heat. Add the vinegar and reduce heat so that the water is barely at a simmer. Slowly crack the eggs individually into ramekins.
• Poach the eggs. Carefully lower the egg into the water and cook for 4 minutes for firm whites but a runny egg yolk. Remove the egg using a slotted spoon. Set aside on a plate and repeat the process with the remaining eggs.
• Melt the cheese. Heat the oven to broil. Add the English muffins to a baking sheet and broil until golden brown. Top with slices of fresh mozzarella and continue to broil until melted and bubbly.