Caprese Eggs Benedict

Eggs Benedict made with tomatoes, basil, poached eggs, and a healthy hollandaise sauce. 

Course Breakfast
Cuisine American
Keywords eggs benedict
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 412 kcal


For the Caprese Eggs Benedict:

  • 8 tomato slices
  • Balsamic vinegar for drizzling
  • Se salt and freshly ground black pepper
  • 4 English muffins toasted
  • 8 large basil leaves
  • 4 teaspoons chopped chives

For the Healthier Hollandaise Sauce:

  • 1/2 cup raw cashews
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 1/2 garlic clove
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper

For the Poached Eggs:

  • 8 large eggs
  • White vinegar


  1. Place the sliced tomatoes on a plate, drizzle with balsamic vinegar, and season with salt and pepper. Set aside.
  2. Make the hollandaise sauce: In a high-speed blender, place the cashews, water, olive oil, lemon juice, mustard, garlic, turmeric, salt, and a few grinds of black pepper and process into a smooth sauce. Transfer to a small bowl and set aside. The sauce can be made in advance and stored in the fridge.

  3. Make the poached eggs: Crack the first egg into a small bowl. Heat a medium pot of water until bubbles form on the bottom of the pan but the water is not yet boiling. Add a few splashes of white vinegar. Stir the water so that it moves in a circular motion. Gently drop the egg into the water, give the water one more gentle stir, then set a timer for 4 minutes. Scoop the egg out of the water. Test the egg for doneness and determine if you need more or less time per egg. Continue with the remaining eggs. If you are comfortable with the technique, you can poach two at a time.

  4. To assemble: When you are ready to serve, check the sauce, if necessary, stir in a tiny bit of water so it's a thick but drizzleable consistency. Assemble each plate with two halves of the toasted English muffins and top each half with a tomato slice, a basil leaf, a poached egg, and a generous drizzle of the sauce. Season with salt and pepper to taste, top with fresh chives, and serve immediately.

Recipe Notes

The sauce will keep in the fridge for up to 5 days. Recipe from Love & Lemons Every Day by Jeanine Donofrio.

Nutrition Facts
Caprese Eggs Benedict
Amount Per Serving
Calories 412 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g25%
Cholesterol 327mg109%
Sodium 541mg23%
Potassium 302mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 18g36%
Vitamin A 560IU11%
Vitamin C 1.6mg2%
Calcium 85mg9%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.