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.

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  • 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


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