Name: Savory Caprese Eggs Benedict Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 cups arugula (A peppery green that adds crunch.); 2 medium tomatoes (Choose ripe, juicy tomatoes.); 1 cup fresh mozzarella (Essential for the classic experience.); ¼ cup grated Parmesan (Adds a savory finish.); 4 eggs (Fresh eggs are key for poaching.); 4 teaspoons pesto (Enhances the overall taste profile.); 1 tablespoon white vinegar (Helps egg whites coagulate.)

Jump to Recipe

Introduction

Savor the perfect blend of fresh flavors with this Savory Caprese Eggs Benedict. It combines peppery arugula, juicy roasted tomatoes, creamy mozzarella, and perfectly poached eggs for a delightful breakfast experience. Ready in just 20 minutes, it’s an elegant way to start your day.

Two stacked savory cakes form the base on a white plate with a hint of golden brown at the edges, each topped with a fried egg that has a glossy white layer and bright yellow, runny yolks spilling out onto the plate. Each egg is garnished with fresh green herbs scattered around and halved red cherry tomatoes placed on top. The overall look is fresh and colorful, with a white marbled surface as the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups arugula (A peppery green that adds crunch.)
2 medium tomatoes (Choose ripe, juicy tomatoes.)

1 cup fresh mozzarella (Essential for the classic experience.)
4 teaspoons pesto (Enhances the overall taste profile.)

4 eggs (Fresh eggs are key for poaching.)
1 tablespoon white vinegar (Helps egg whites coagulate.)

¼ cup grated Parmesan (Adds a savory finish.)

Instructions

Step 1: Preheat your oven to 375°F.
Step 2: Slice the tomatoes into four ½-inch thick slices and arrange them on a parchment-lined baking sheet.

Step 3: Spoon one teaspoon of pesto over each tomato slice, then sprinkle with Parmesan. Bake for 20 minutes.
Step 4: Prepare mozzarella slices while the tomatoes roast and set arugula on two plates.
Step 5: Fill a skillet with 2 inches of warm water, add vinegar, and bring to a gentle boil.

Step 6: Crack each egg into a small bowl and gently lower into the boiling water.
Step 7: Cook the eggs for 3-4 minutes until the whites are set.
Step 8: Remove roasted tomatoes from the oven and place atop the arugula, adding a slice of mozzarella.

Step 9: Use a slotted spoon to lift the poached eggs and position them on top, then drizzle with warm pesto.
Step 10: Sprinkle with Parmesan and serve immediately.

Tips & Variations

For a gluten-free option, serve with toasted gluten-free bread or skip the bread altogether.

Use fresh basil alongside arugula for an extra herbaceous kick.
If you prefer, swap out white vinegar for lemon juice when poaching eggs for a slightly different flavor.
Add a dash of red pepper flakes on top for some heat.

Storage

This dish is best enjoyed fresh. If needed, store leftover roasted tomatoes and mozzarella separately in an airtight container in the fridge for up to 2 days. Poached eggs do not reheat well, so it’s best to prepare them fresh each time.

How to Serve

Two stacked open English muffins form the base on a white plate with a fork behind them. On each muffin, there is a layer of bright white cooked egg with runny golden yolk spilling out, sprinkled with black pepper and chopped green herbs. Each egg is topped with a half of a red tomato, and more green herbs are scattered around on the plate, which rests on a white marbled surface with a blurred checkered cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tomatoes and eggs ahead of time?

You can roast the tomatoes a few hours ahead and keep them refrigerated, but poached eggs are best made fresh to preserve their texture and flavor.

What if I don’t have pesto?

If you don’t have pesto on hand, a drizzle of good-quality olive oil and a sprinkle of chopped fresh basil can provide a lovely alternative.