Eggs Benedict Mozzarella di Bufala Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch

Eggs Benedict Mozzarella di Bufala

From Dorothy McNett's recipes at Perfect for a breakfast or brunch, especially at Easter time!

Hollandaise sauce (see recipe)
English muffins or other bread rounds
extra virgin olive oil
fresh mozzarella di bufala cheese
fresh red ripe tomatoes
salt, pepper, snipped fresh basil
poached eggs or omelette wedges

Make the sauce and set aside. Brush each cut half of the muffin with olive oil and gently toast or pan grill. Place on serving plates. Slice the cheese about 1/4 inch thick and place over the muffins. Arrange sliced tomatoes over cheese and sprinkle with salt, pepper and basil. Poach the eggs to desired doneness, or use a simple version of a scrambled egg omelette. Arrange eggs on top of tomato, and then drizzle the whole thing with the sauce. Serve immediately.

Recipe created 2008-05-08.

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