Pineapple Eggs Benedict with Coconut Almond Hollandaise
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creative take on eggs Benedict combining poached eggs and grilled pineapple with a coconut-almond hollandaise on toasted bread. Rich, tangy, and surprising for breakfast or brunch.
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 Shelf Stable Coconut Original Almondmilk
- 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 ripe pineapple; sliced in 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 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 1005mg
- 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
- 478mg
- Calcium
- 437mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.