The best part of the weekend for me is the complete contradictory energy that flows through our house, compared to the chaos of Monday through Friday. We’re many years into the routine and it is never a fluid event; quick goodbyes, always one item hidden from plain sight, and petty disagreements on time spent in the bathroom.
Weekends are about taking time to snuggle in bed for many extra minutes and delayed meals made with love. It’s the smell of coffee lofting in my bedroom when Mike lets me sleep in while he and Alora watch American Pickers together on Netflix. They are days made of ideas thrown around all week long, finally brought to fruition and spontaneous moments that happen as a family, because…well, because we can.
Eggs Benedict encompass’ the entire mentality of weekends to me. Indulgent, a little extra special, and worthy of the time it takes. Plus, like anything that involves family, it can take the most unexpected turns – like this version that slams the traditional breakfast with the last of the summer’s tomatoes and concept of bruschetta together.
Tomato Bruschetta Eggs Benedict with Capocollo and Basil Hollandaise: (Serves 4 but easily reduced or increased)
- 4 slices of french bread
- Tomato Bruschetta Mixture (recipe follows)
- 8 slices of Capocollo ham
- 4 poached eggs (or cooked however you dig them if yolks freak you out)
- Basil Hollandaise Sauce (recipe follows)
Place the 4 slices of bread under your broiler and toast until golden brown. For me, that’s about 3 minutes per side. Transfer to serving plates.
Divide the tomato mixture evenly among the toast and top each piece with 2 slices of capocollo.
Top the capolcollo with your egg. This is when things get scrumptious.
Take a deep breath and get ready to fall in love with breakfast. Drizzle the top of the egg with Basil Hollandaise. There is just something about hollandaise sauce that is instantly comforting.
For the Tomato Bruschetta Mixture: (note: I left basil out of this since I used basil in the hollandaise, but if you want the extra herbage, toss some in!)
- 4 roma (plum) tomatoes, diced
- 2 cloves of roasted garlic, smashed to a paste
- 2 teaspoons extra virgin olive oil
- 1 teaspoon white balsamic vinegar
- salt and pepper to taste
Combine all ingredients in a bowl until ready to use. Be sure to give it a quick toss before using.
For the Blender Basil Hollandaise:
- 4 egg yolks
- 1 Tablespoon of fresh lemon juice
- 1/2 cup (1 stick) butter, melted and still very hot
- pinch of cayenne pepper or a shake of hot sauce (optional)
- pinch of salt
- 1/2 cup chopped basil
In a small blender, pulse the egg yolks and lemon juice briefly to combine. With the blender running, add in the butter very slowly. Once all the butter is gone, sprinkle the cayenne, salt, and basil in and process until everything is blended, leaving flecks of green.
Serve immediately or keep warm until ready to serve. If the hollandaise becomes too thick, add warm water a tablespoon at a time and re-blend.