One life: healthier, happier

Caprese Eggs Benedict with Healthier Hollandaise

Serves: 4


  • 8 Tomato Slices
  • Balsamic vinegar, for drizzling
  • Sea salt and freshly ground black pepper
  • 8 poached eggs
  • 4 whole wheat English muffins
  • 8 large basil leaves
  • 4 teaspoons chopped chives

Healthier Hollandaise

  • 1/2 cup raw cashews
  • 1/4 Cup Water
  • 2 Tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 1/2 garlic clove
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper


  • Place the sliced tomatoes on a plate, drizzle with balsamic vinegar, and season with salt and pepper. Set aside.

Make the Cashew Hollandaise

  • In a high-speed blender, Place the cashews, water, olive oil, lemon juice, mustard, garlic, turmeric, salt, and a few grinds of black pepper and process into smooth sauce. Transfer to a small bowl and set aside. The sauce can be made in advance and stored in fridge.

Make the Poached Eggs

  • When you’re ready to serve, check the sauce, and if necessary, stir in a tiny bit of water so it’s a think but drizzle-able consistency.
  • Assemble each plate with two halves of the toasted English muffins and top each half with a tomato slice, a basil leaf, a poached egg, and a generous drizzle of the sauce. Season with salt and pepper to taste, top with the fresh chives, and serve.


  • Use baked smoked tofu instead of egg.

Recipe by Love and Lemons