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You know, sometimes I just get so excited.
So excited that I really do not know how to convey my excitement. Does that make sense? I mean, if you could see me talking about this grilled pineapple caprese eggs benedict thing, you’d really understand just how much I love this recipe.
Which, thinking about it now, if you could actually see me, I would be crazy embarrassed. OH MY GOSH, you’d realize just how much of a dork I am. Like, why is someone so excited about an eggs benedict recipe. I admit, it’s a little odd, but I’m also willing to admit that I AM more than a little odd.
So yeah, clearly excited about this recipe.
Also, I know I have said this probably one too many times over the last month, but my pineapple addiction is basically unstoppable.
I want pineapple in everything…just not pineapples with seeds. I am SO not into that.
Ok SO. Here’s the deal. The whole idea for this recipe was built around the idea of a coconutty hollandaise. If you haven’t noticed, I am in a tropical state of mind these days. I am pretty sure this is because my family is headed to Florida for Easter and anytime my mind starts thinking about Florida, I automatically go into a tropical food phase. Like I can’t think up any recipes that DON’T remind me of the tropics. Do you remember in June when I went to visit my grandma? Yeah, now you get it. I love tropical food. It’s fresh, fun and typically fruity (which I love).
I was loving the idea of a coconut style eggless hollandaise, so I went with it. From there, it’s was obvious that pineapple needed to be included and a pineapple caprese just sounded TOO good not to make.
The hollandaise is really simple to make. You just add some of my favorite coconut-almond milk to a blender with some flaked coconut, blanched almonds a few other ingredients and blend until super smooth. The longer you can blend this the better. It takes a while for the coconut to break down and puree, but when it does, it’s delish.
You definitely need to enjoy coconut to be a fan of this hollandaise though, the coconut flavor really does shine through.
The rest is just grilling some bread (THE BEST) and pineapple (EVEN BETTER) and then putting it all together with some basil and poached eggs. It’s a pretty quick and painless meal to assemble and I am also thinking that it should probably be on everyone’s Easter menu. Yes, I have totally started thinking about Easter…you know I really love my holidays.
In all seriousness though, no holiday is needed to make this. It’s easy enough to make any day, but definitely special enough for Easter!
SOOO, now I have to go make more. You see my Mom and brother are home from China!! Meaning, mom needs to try this and I need to hear all about their China trip. I do already know that Red got 4th place, which is pretty good considering he was the youngest competitor and highest scoring American. He also got an award for being the top young athlete. On a completely different note, I also heard the toilets over there are in the ground…with no toilet paper (my mom said she carried her own with her) …YIKES!
I also need to let my mom know that under no circumstances can I ever take Asher to gymnastics class again, all the moms want to do is talk. Did I look approachable? Ahh, grumpy old me doesn’t really want to chat about THEIR kids. I would much rather watch Asher and type this post.
UGH. I am so pleasant, right??!
Ok, so sorry if this post is all over the place. I wrote half of it on the bleachers at the gym, all while attempting to keep one eye on Asher and one eye on the computer… and then well “socialize” as well. Didn’t do such a great job.
Oh well. Just make the grilled pineapple caprese eggs benedict and all will be good…
Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.
Servings: 4 Servings
Calories Per Serving: 704 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Coconut-Almond Hollandaise
- 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
Pineapple Caprese Benedict
- 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
Instructions
Hollandaise
- Add the blanched almonds, coconut, dijon mustard, zest + juice of 1 lemon and the coconut almond milk to a high-powered blender or food processor. Process for about 3 minutes until the mixture is well blended. With the blender running, stream in the olive oil. Blend another 5 minutes. The longer you blend the sauce for, the smoother and creamier it will be. I let mine go a full 10 minutes. Season with salt and pepper. Stir in the basil. If the sauce seems too thick at any point, just add more coconut almond milk to thin. Store in the fridge.
Pineapple Benedict
- Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil.
- Rub the bread and pineapple with olive oil. Once the grill is hot, add both the bread and pineapple (do this in batches if your grill is not large enough). Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill, keep the grill warm.
- Place the grilled pieces of bread on a serving platter or plate. Divide the basil among the pieces of bread.
- Working quickly, take the slices of mozzarella and place them on the hot grill. Cook 15 seconds and then flip and cook another 15 seconds. Place the cheese on top of the basil and bread. Add the grilled pineapple. Poach the eggs and place them on top of the pineapple. Drizzle with hollandaise and sprinkle with crushed red pepper, salt and pepper.
Notes
*[Almond Breeze Almondmilk Original Unsweetened | https://www.almondbreeze.com/?navid=329&pid=508] will also work for the Hollandaise. **Hollandaise inspired from [Love and Lemons | http://www.loveandlemons.com/2014/03/31/avocado-almondaise-tartines/].
As long as you douse the whole thing in that coconuty hollandaise. Deal? Awesome!
next time try poaching your eggs in ‘pineapple juice’… just a fun tip 🙂
Ooo thanks!
This is the coolest eggs benedict!!
Pineapple and eggs? Just does not sound appetizing at all.
Keep an open mind Adrian! Cooking is never about ‘sound’…….but ‘taste’….where is your culinary creativity??
🙂
gah this looks amazing!!!! It also reminds me that we still don’t have a good grill and I really want to invest in one for the upcoming grilling season. I can’t wait to try this recipe!
Thank you!! ANd get that grill, they are the best!! 🙂
Oh, man, I told hubby to buy pineapple because I was warned that awesome recipes with pineapple are coming, but he came back with watermelon instead.. but thanks for the awesome idea with Easter breakfast, now half of the continent will be having a Pineapple Eggs Benedict for their Easter brunch 😉
congratulations to Red and to mom surviving 3-rd world country toilets. She should of been happy that it was winter, and smells did not develop as ripe as in summer 🙂
Was cracking up on your gym comment. I usually bring a book with me, helps keeping moms away 🙂
Watermelon is pretty delish though!! 🙂 LOL!
Thank you so much for the kind words and I hope you love this!! Oh and I was working on my computer at the gym…they did not seem to care! HAH!
Gorgeous pics but I have to say the combo of pineapple, cheese and runny eggs sounds horrible to me. More power to your adventurous palate!
And yeah, a lot of Asian countries have very different restroom facilities from what we’re used to here. Takes some getting used to, but totally worth it to see the world 🙂
LOL! You should try it, it;s so good..unless you dont like pineapple.
Thanks!
Julie………..this is the best Eggs Benedict ever…….if you don’t like runny eggs then just fry them easy over……you won’t be disappointed…..all of the tropical flavors are still there…..I made it for my son that way and we had poached……