Caprese Eggs Benedict

by Lisa Mikus, RD, CNSC, CDN

Since practicing social-distancing and self-isolation the past five weeks, I’ve been missing one of my favorite activities: going out to eat, especially brunching with friends. I cannot wait to hear “Can I get you any appetizers?” once again! When I visit my best friend in Washington, D.C., we often go to a buzzy little restaurant called Brick Lane in Dupont Circle. We sit in the sun on the front patio with our iced teas while people and puppy watching. We usually share a beet & goat cheese salad. She orders the Rising Sun Omelette and I order the Caprese Benedict. Recreating this recipe brought me back to a carefree time with a dear friend. Here is my adaptation of Brick Lane’s Caprese Benedict!


1 English muffin, halved

2, 1/2 inch thick slices of fresh mozzarella or packaged mozzarella such as BelGioso

1 tbsp olive oil

2 cage-free eggs, each cracked in a separate small bowl



1/4 cup freshly chopped basil leaves

1/2 cup cherry tomatoes, halved

2 tbsp balsamic vinegar


  1. Toast the English muffin halves until golden brown and crispy
  2. Place one mozzarella slice on each slice of English muffin
  3. Pour 1 tbsp olive oil in a skillet and heat to medium-high
  4. Carefully pour egg into hot skillet and fry for about 1 minute or until whites start to solidify. With a spatula, move the white closer in toward the yolk as it cooks. Season with salt and pepper.
  5. Flip the egg and cook for another minute for a runny yolk
  6. Flip once again and look for some light browning on the egg. Cook longer for a less runny egg or as desired
  7. Transfer fried egg onto half of English muffin on top of mozzarella slice
  8. Repeat process with remaining egg
  9. Top eggs with chopped basil and halved tomato slices
  10. Drizzle with balsamic vinegar

If you do not like the taste of balsamic vinegar, replace it with this creamy basil dressing that has more of the consistency of a hollandaise sauce.

In a food processor, mini chopper, or with a hand immersion blender, blend 1/4 cup full-fat plain Greek yogurt, 1 tbsp sour cream, 1/2 cup finely chopped basil, 1 tsp olive oil, 2 tsp lemon juice, and salt and pepper until smooth.


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