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Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise

Tieghan, Half Baked Harvest
  • minutes
  • Serves

INGREDIENTS

3 tbsp

Basil, fresh

1 cup

Basil, fresh leaves

1

Lemon, zest juice of

1/2

inch Pineapple, ripe

4

Eggs

1 tbsp

Dijon mustard

1

Salt

1

Salt and pepper

3/8 cup

Olive oil

1 1/4 cups

Almond breeze almondmilk coconutmilk

1/4 cup

Almonds

3/4 cup

Coconut, unsweetened flaked

4

slices Sourdough bread, thick cut grainy

8 oz

Mozzarella, fresh