I've made this three times. The first time I followed the recipe exactly, using skim milk/pre-sliced mozzarella, fresh homemade pesto, and the best off-season tomato I could find. I had a little trouble poaching the eggs in the simmering water but I finally got it right. ============ Overall, I thought the results were somewhat lackluster. Maybe it was my expectations: this recipe may have been "inspired by eggs Benedict" but despite the English muffin, this isn't even close. This is really a just a caprese salad on a poached egg. =========== The second time, I made a trip to the specialty store and bought a ball of real, whole milk mozzarella. Wow! What a difference that makes! I poached my eggs in my handy little poaching cups, and I topped the whole thing off with some easy, cheesy Bechamel sauce. This was awesome. All the different flavors really complemented each other and teased my taste buds with delight! ============ Last night, I made it a third time, using real Hollandaise. Now I think I've found the almost perfect dish. In a couple of months, when I can get a home grown tomato, then it will be perfect! A wonderful vegetarian alternative to eggs Benedict, and with some fresh fruit on the side and a mimosa to sip, the best brunch ever to treat guests or just yourself.
Was this review helpful?
62 users found this review helpful
I've made this three times. The first time I followed the recipe exactly, using skim...