A Taste of Italy: Caprese Eggs Benedict

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Well hello again, Sweetie!

Just stopping by from Keep it Simple, Sweetie to tell you about my all time favorite breakfast – Eggs Benedict. Whenever I go out to breakfast or brunch I always tell myself that I’m going to try something besides the eggs benedict…and its always a lie. I just can’t resist. Especially when I see all the different “spins” restaurant’s are putting on the classic benny combination. I live in the south so crab cakes and fried green tomatoes on a good ol fashioned benny is all of the rage these days, and I don’t mind one bit.

So at my most recent breakfast adventure I decided, why not incorporate another of my favorites, the caprese salad, with my breakfast? I know, I couldn’t come up with a reason either.

Caprese Eggs Benedict - A delicious twist to a classic breakfast idea! {The Love Nerds} #caprese #eggsbenedictrecipe #breakfast #brunch

This “Taste of Italy” eggs benedict is just as rich and creamy as the traditional version, with none of the stress of making hollandaise sauce (thank you , fresh mozzarella)!

Here’s what you’re gonna need:

A taste of Italy Eggs Benedict

2 fresh eggs

2 slices French bread, toasted

1 tablespoon vinegar

1/2 cup marinara sauce (warm)

2 slices fresh mozzarella

1 tomato, sliced

fresh basil leaves

salt

Here’s what you’re gonna do:

Bring a pot of water to a very low boil and reduce heat to medium. Add vinegar and a pinch of salt to boiling water.

A taste of Italy Eggs Benedict

Crack 1 egg in a small bowl.

A taste of Italy Eggs Benedict

Swirl the pot of water with a spoon in one direction and carefully add the cracked egg to the center.

A taste of Italy Eggs Benedict

Let the egg cook for 3-4 minutes. I like runny poached eggs so I tend to take them out at about 3 minutes. 🙂

Remove the egg with a slotted spoon and place on a paper towel to “dry”. Sometimes the egg white will “feather” during the cooking and this is your opportunity to smooth it a little with the paper towel. I also sprinkle a  little salt on the egg at this point.

Repeat this with your second egg.

While waiting for your eggs to poach, begin building your “Italian stack of deliciousness”.

Start with the sliced tomatoes. Season the tomato with a sprinkle of salt and pepper.

A taste of Italy Eggs Benedict

Next comes the toasted French bread. I like to rub a clove of garlic on my toast for this recipe, but it tastes good without it too. 😉

A taste of Italy Eggs Benedict

Top the toast with a slice of mozzarella cheese. Yum.

A taste of Italy Eggs Benedict

Then comes the star of the show, your poached egg.

A taste of Italy Eggs Benedict

Next, pour a few spoonful’s of the warm marinara on top of the egg so it drips down the sides.

A taste of Italy Eggs Benedict

Top with basil and enjoy a little taste of Italy!

For more super simple (super yummy) recipes be sure to visit me at Keep it Simple, Sweetie.

xoxo,

KP

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