Caprese Eggs Benedict

Hey everyone ❤️
Today I am sharing with you my take on the classic eggs benedict. I revamp the flavors by using fresh ingredients and modern cooking techniques that enhance the flavors of simple ingredients. This version will make you feel a little less guilty after eating! Its made with fresh stove roasted tomatoes, creamy mozzerella, basil, and of course, the star of the dish, easy to make hollandaise sauce! This breakfast recipe will be using the flavors of italy to make breakfast a little more interesting.

1) Make the Hollandaise Sauce
I use Ree Drummond’s Easy Blender Hollandaise Sauce Recipe from her website : http://www.pioneerwoman.com
Ingredients:
– 3 egg yolks
– 2 sticks of melted butter
– 1 lemon
– dash of cayenne pepper
Directions:
1) Melt the butter on a saucepan.
2) Separate the eggs, keep the egg whites for the benedict.
3) Place the egg yolks into a blender and on low speed blend the yolks for a minute or so.
4) Then, slowly pour the melted butter into the blender with the blender on. Be sure to pour it on slowly so that you dont scramble the eggs!
5) Blend until the all the butter is combined with the yolks. Afterwards, squeeze the juice of a lemon and add the cayenne pepper, while blending. Voilà, you have just made homeade hollandaise in a matter of minutes!

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Part 2:
1) Cut the english muffins lengthwise using a serrated knife.
2) Place both halves into a toaster on a medium high heat setting so that they have a crunch to them.
3) Once the english muffins have been toasted, butter them generously, and set asideZ

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4) Now once thats ready, begin slicing your mozzerella in thin slices.
5) Next, slice the tomatoes as well.
6) Heat a pan on medium-high heat and spray with some olive oil. Place tomatoes on the hot skillet in order for them to brown slightly. Once they are on the pan, season them with a dash of garlic powder, seasoned salt, and italian seasoning. These spices elevate the flavor of the tomatoes.

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7) Fry the eggs. I prefer fried eggs rather than poached eggs, but poached eggs would work as well. I use the eggs whites left over from the yolks used in the hollandaise sauce. Be sure to season your eggs with salt and pepper!
8) Assemble the benedict. First, place a slice of tomatoe onto both halves of the buttered english muffin.

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Next, place a few leaves of basil on top of the tomatoes for an added layer of freshness.

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Then, place the sliced mozzerella on top of the basil.

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Lastly, top the benedict off with the fried egg and drizzle your hollandaise sauce.

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Enjoy! Bon Appetit

Xoxo,
Shiza

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