Fresh caprese salad meets eggs Benedict in this savory vegetarian breakfast starring <a href="https://ad.doubleclick.net/ddm/trackclk/N2150240.244372BUZZFEED/B31418701.395045269;dc_trk_aid=586888761;dc_trk_cid=215531183;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;ltd=;dc_tdv=1">Thomas’® Buttermilk English Muffins</a>.

Quick Info

⏱️ 35 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

670 cal • 30g protein • 24g carbs • 50g fat

Tags

[Vegetarian] • [Breakfast] • [Brunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [Meal]

Ingredients

• ¼ cup distilled white vinegar
• ½ teaspoon salt
• Balsamic glaze, for drizzling
• 2 Thomas’® Buttermilk English Muffins, halved and lightly toasted
• 8 tomato slices
• 2 burrata balls, gently broken in half
• 4 large eggs
• Thinly sliced basil, for garnish
• 3 large egg yolks
• 2 tablespoons pesto, store-bought or homemade
• n/a
• ½ cup hot melted butter or ghee
• Lemon juice, to taste
• Salt, to taste

Instructions Preview

1. Fill a medium pot halfway with water; add …
2. Meanwhile, drizzle the balsamic glaze over…
3. Make the hollandaise sauce: In a blender o…

…and 3 more steps

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Recipe by: Thomas’® • From: Tasty