Caprese Eggs Benedict
Caprese Eggs Benedict prepared with Tre Stelle® Bocconcini CheesePrep Time:
30 minutes Ready In:
1 hour or less Serves:
1 tub | 200g Tre Stelle® Bocconcini Cheese Medallions, drained Basil Hollandaise 3 large egg yolks 2 tbsp fresh lemon juice 1/4 cup fresh basil, finely chopped 1 stick | 113 g butter, melted 2 English muffins, split, toasted and buttered* 4 slices pancetta, cooked crisp 4 large basil leaves 4 slices tomato 4 large poached eggs
Hollandaise: Add the egg yolks, lemon juice, basil to a blender and process on high speed until smooth and creamy (approx. 5 seconds); add butter in droplets while motor is still running to combine. Pour into a microwave safe bowl, heat for 15 seconds and whisk. Assembly: Place 2 English muffin halves each on two salad sized plates; top each half with a pancetta slice, 2 Bocconcini Medallions, a basil leaf, a tomato slice, ending with a poached egg. Generously drizzle with Hollandaise; serve immediately. If Hollandaise has thickened too much, whisk in a couple drops of warm water before drizzling over the eggs.