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Tomato Basil Bruschetta Eggs Benedict for Easter Brunch

Happy Easter from R&L Holt!

To celebrate Easter, we’re going to share a delicious recipe that combines the freshness of tomato basil bruschetta with the indulgence of Eggs Benedict, creating a perfect dish for a special Easter brunch. The burst of flavours from the tomatoes and basil adds a vibrant touch, making it a delightful addition to your Easter celebration.


For the Bruschetta:

  •       2 cups cherry tomatoes, diced
  •       1/4 cup fresh basil, finely chopped
  •       2 cloves garlic, minced
  •       2 tablespoons balsamic glaze
  •       Salt and pepper to taste

For the Eggs Benedict:

  •       4 English muffins, split and toasted
  •       8 poached eggs
  •       1 cup Hollandaise sauce (store-bought or homemade)
  •       Fresh basil leaves for garnish
  •       Salt and pepper to taste


Step 1. Prepare the Bruschetta:

In a bowl, combine diced cherry tomatoes, chopped fresh basil, minced garlic, balsamic glaze, salt, and pepper. Mix well and set aside to allow the flavours to meld.

Step 2. Poach the Eggs:

Poach the eggs to your desired level of doneness. If you’re not familiar with poaching eggs, a common method is to bring water to a simmer, add a splash of vinegar, and gently drop the eggs into the water, cooking until the whites are set but the yolks remain runny.

Step 3. Assemble the Eggs Benedict:

Place the toasted English muffins on serving plates. Spoon a generous portion of the tomato basil bruschetta over each muffin half. Carefully place a poached egg on top of the bruschetta on each muffin. Drizzle Hollandaise sauce over the eggs.

Step 4. Garnish and Season:

Garnish the Eggs Benedict with fresh basil leaves for a burst of colour and added freshness. Season with salt and pepper to taste.

Step 5. Serve:

Serve this Tomato Basil Bruschetta Eggs Benedict immediately for a delightful and sophisticated Easter brunch.