Photo: Markus Spiske
Caprese Benedict with Basil Hollandaise Sauce
10 ingredients
10 min + 10 min
2
openrecipes
Layers of crispy English muffin, heirloom tomato, fresh basil and creamy mozzarella are topped with a poached egg and lemony basil hollandaise sauce! The ultimate summer Eggs Benedict!
Estimated Nutrition (whole recipe, rough)
195
Calories
14g
Protein
12g
Fat
8g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon FOR THE BENEDICT:
- 4 White Vinegar
- 4 English Muffin Halves
- 8 ounces, weight Large Eggs
- 1 Fresh Mozzarella, Sliced Thinly
- 8 Large Heirloom Tomato, Thinly Sliced
- 1 Large Fresh Basil Leaves
- 2 Tablespoons Black Pepper And Kosher Salt
- 2 FOR THE BASIL HOLLANDAISE SAUCE:
- ¼ cups Large Egg Yolk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes