Caprese Eggplant Benedict Recipe

Looking for a brunch dish that’s got flair, flavor, and a touch of elegance? You’re going to love this Caprese Eggplant Benedict Recipe. It’s a twist on classic eggs Benedict, combining the earthy flavor of roasted eggplant with juicy tomatoes, creamy mozzarella, fresh basil, and rich hollandaise sauce.

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What is Eggplant Benedict?

Think of traditional eggs Benedict — but ditch the English muffin and Canadian bacon. Now, replace them with thick-cut eggplant and layers of Caprese-style goodness. It’s hearty, vegetarian-friendly, and 100% mouthwatering.

Why Caprese Style?

Caprese salad is a classic Italian favorite: tomatoes, mozzarella, and basil. When paired with roasted eggplant and topped with a poached egg and silky hollandaise, it’s the perfect balance of creamy, tangy, and savory.

Ingredients You’ll Need

Fresh Produce

1 large eggplant (firm and glossy)
2 medium ripe tomatoes
Fresh basil leaves
4 eggs

Pantry Staples

Olive oil
Salt and pepper
Balsamic glaze (optional but recommended)

Optional Add-ons

Fresh mozzarella or burrata
Garlic powder
Red pepper flakes for heat

Kitchen Tools You’ll Need

Sharp knife
Baking sheet or skillet
Saucepan (for poaching eggs)
Blender (for hollandaise)
Slotted spoon
Tongs or spatula

How to Make Caprese Eggplant Benedict

Step 1: Slice and Prep the Eggplant

Slice your eggplant into ½-inch rounds. Sprinkle with salt and let them sit for 15 minutes to remove bitterness. Pat dry.

Step 2: Roast or Pan-Fry the Eggplant

Drizzle the eggplant slices with olive oil and roast at 400°F (200°C) for 20 minutes, flipping halfway. Alternatively, pan-fry until golden and soft.

Step 3: Create the Caprese Stack

While the eggplant cooks, slice your tomatoes and mozzarella. You want similar-sized rounds so the stack looks neat and uniform.

Step 4: Make the Poached Eggs

Bring water with a splash of vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for 3–4 minutes until the whites are set.

Step 5: Homemade Hollandaise Sauce (Quick Version)

In a blender, combine:

3 egg yolks
1 tbsp lemon juice
Pinch of salt
Melt ½ cup of butter and slowly drizzle into the blender while it’s running. Blend until thick and glossy.

Assembly Time!

Stack Like a Pro

Place a roasted eggplant round on your plate. Add a tomato slice, mozzarella, a basil leaf, then your poached egg.

Drizzle with Hollandaise

Pour that gorgeous, buttery sauce right on top. Don’t be shy — that’s where the magic happens.

Garnish Ideas

More basil
Cracked black pepper
A drizzle of balsamic glaze

Tips to Nail This Recipe

Choosing the Best Eggplant

Go for one that feels heavy and has smooth skin. Smaller ones are less bitter.

Making It Gluten-Free or Keto

Good news — it already is! Just check your balsamic glaze for added sugars if you’re watching carbs.

Variations to Try

Vegan Version

Swap the egg with avocado and use a cashew-based vegan hollandaise. Still amazing.

Add Prosciutto or Bacon

Want it meatier? A slice of crispy prosciutto or bacon fits right into the stack.

Turn It into a Sandwich

Use crusty bread or a bagel under the eggplant for a handheld brunch option.

Pairing Suggestions

Drinks That Work

Mimosas 🍊
Cold brew coffee ☕

Side Dishes That Shine

Arugula salad
Roasted potatoes
Fruit skewers

Nutritional Benefits

Eggplant is full of fiber and antioxidants. Add in protein from the egg and healthy fats from the hollandaise, and you’ve got a balanced plate of goodness.

Why You’ll Love This Caprese Eggplant Benedict

It’s:

Bold in flavor
Light but satisfying
Perfect for brunch or even dinner
A crowd-pleaser that’s easy to customize

Conclusion

There you have it — a delicious, veggie-forward twist on a brunch classic. This Caprese Eggplant Benedict brings together the best of Italian flavors with the indulgence of a Sunday brunch. Try it once, and you might never go back to the classic version!

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FAQs

1. Can I make this ahead of time?

You can roast the eggplant and prep the sauce in advance, but poach the eggs fresh for best texture.

2. What’s a good substitute for eggplant?

Portobello mushrooms or thick slices of zucchini work well as a base.

3. Is hollandaise sauce hard to make?

Not with a blender! It takes 5 minutes and tastes incredible.

4. Can I bake the eggs instead of poaching?

Yes, try baking in muffin tins at 350°F for 10–12 minutes for soft-set yolks.

5. How do I store leftovers?

Store components separately. Reheat eggplant and sauce gently, and poach a fresh egg when ready to serve.