Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs on grilled pineapple and fresh mozzarella with basil, served on toasted bread and topped with a coconut-almond hollandaise. A creative brunch twist on eggs Benedict.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup blanched almonds
- ¾ cups unsweetened flaked coconut
- 1 tablespoon Dijon mustard
- zest + juice of lemon
- 1 ¼ cups [Almond Breeze Almondmilk Coconutmilk Original Unsweetened | https://www.almondbreeze.com/?navid=530]*
- 1/4-1/3 cup olive oil
- 3 tablespoons fresh basil (chopped)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 4 slices thick cut grainy sourdough bread (use a gluten-free bread if needed)
- 8 ounces fresh mozzarella (sliced)
- ½ in ripe pineapple (sliced half circle slices)
- 1 cup fresh basil leaves
- 4 poached eggs
- salt (pepper and crushed red pepper, for sprinkling)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1004mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 287mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1004MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.