Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Breakfast

Caprese Eggs Benedict

Smoked mozzarella stands in for Canadian bacon, while a fresh tomato sauce takes the place of hollandaise sauce, in this lightened-up version of a brunch classic. If you’re making the recipe for dinner, all you need is a light salad to round out the meal.

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
6

Ingredients

  • ¼ cup olive oil, divided
  • ½ cup diced onion
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. all-purpose flour
  • 1 cup finely chopped Roma tomatoes
  • 1 Tbs. tomato paste
  • ½ cup low-sodium vegetable broth
  • ¼ cup low-fat milk
  • 6 ciabatta rolls, halved
  • 12 slices smoked mozzarella cheese
  • 2 cups baby spinach
  • ½ cup chopped fresh basil, divided
  • White distilled vinegar
  • 12 eggs

Preparation

1. Preheat oven to 425°F. 

2. Heat 2 Tbs. oil in saucepan over medium heat. Add onion and garlic, and sauté 3 minutes, or until softened. Whisk in flour; cook 2 minutes. 

3. Meanwhile, pulse tomatoes in food processor.

4. Add pulsed tomatoes and tomato paste to onions; sauté 1 minute. Whisk in broth and milk, and simmer 4 to 5 minutes, or until gravy is thickened. Season with salt and pepper, if desired. Keep warm.

5. Brush remaining 2 Tbs. oil onto ciabatta halves. Place on baking sheet, and bake 8 to 10 minutes, or until golden. Top bread with mozzarella slices, and bake 5 minutes more, or until cheese has melted. 

6. Combine spinach and ¼ cup chopped basil in a bowl; divide evenly among ciabatta toasts. 

7. Heat water and vinegar (1 qt. water to 2 Tbs. vinegar) in saucepan until bubbles break just before hitting the surface (160–180°F). Poach the eggs in simmering water for 4 to 6 minutes, or until whites are firm but yolks aren’t set. Remove eggs with slotted spoon and transfer to a paper-towel-lined plate. Place 2 ciabatta halves on a plate. Top each half with 1 poached egg. Repeat with remaining ingredients.

8. Stir remaining ¼ cup basil into tomato sauce. Spoon sauce over eggs.

Nutrition Information

  • Serving Size Serves 6
  • Calories 567
  • Carbohydrate Content 48 g
  • Cholesterol Content 401 mg
  • Fat Content 28 g
  • Fiber Content 3 g
  • Protein Content 29 g
  • Saturated Fat Content 10 g
  • Sodium Content 1114 mg
  • Sugar Content 5 g