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Caprese Eggs Benedict
Caprese Eggs Benedict


for 4 servings

  • ¼ cup distilled white vinegar
  • ½ teaspoon salt
  • balsamic glaze, for drizzling
  • 2 Thomas’® Buttermilk English Muffins, halved and lightly toasted
  • 8 tomato slices
  • 2 burrata balls, gently split in half
  • 4 large eggs
  • thinly sliced basil, for garnish

Easy Pesto Hollandaise Sauce:

  • 3 large egg yolks
  • 2 tablespoons pesto, store-bought or homemade
  • 1 teaspoon dijon mustard
  • ½ cup hot melted butter or ghee
  • lemon juice, to taste
  • salt, to taste

Nutrition Info

  • Calories 645
  • Fat 50g
  • Carbs 19g
  • Fiber 1g
  • Sugar 4g
  • Protein 29g

Estimated values based on one serving size.

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  1. Fill a medium pot halfway with water; add the vinegar and salt. Bring to a rapid boil over medium-high heat.
  2. Meanwhile, drizzle the balsamic glaze over the toasted Thomas’® Buttermilk English Muffins, then top each with 2 tomato slices and a portion of burrata.
  3. Make the hollandaise sauce: In a blender or food processor, add the egg yolks, pesto, and Dijon mustard. With the blender on medium-low speed, drizzle in the hot melted butter, mixing for about 3 minutes, or until the sauce is thickened. Add the lemon juice and salt to taste, then pulse a few more times to incorporate everything. Set the sauce aside.
  4. Crack one egg at a time into a small heat-proof bowl and drop the egg directly into the boiling water. Cook for 2–3 minutes, until the white is set. Use a slotted spoon to remove the egg to a paper towel–lined plate. Repeat with the remaining eggs. Place the poached eggs on top of the burrata.
  5. Ladle 1–2 spoonfuls of the warm hollandaise sauce over each poached egg and garnish with basil.
  6. Serve warm, and enjoy!