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A Little Piece of Paris in San Antonio: Crepeccino and The Benedict Eggs
After a few days soaking in the amazing history and Tex-Mex flavors of San Antonio, you can find yourself craving a different kind of vibe. I was in the mood for a quiet morning, a good cup of coffee, and a place where I could just sit and watch the world go by. I was looking for a little escape. And I found it in a charming little spot called Crepeccino.
From the outside, it just looked so inviting. It had the feel of a classic European cafe, Crepeccino is the kind of place you’d stumble upon on a side street in Paris. It wasn’t loud or flashy. It was just a calm, lovely little spot promising coffee and sweet things.
The feeling inside was just as wonderful. It was cozy and warm, and the air smelled like coffee and melting chocolate. It was the kind of place where you could see people on first dates, friends catching up, and people just enjoying a quiet moment alone. It felt like a neighborhood hug.
This place didn’t feel like a big business with a complicated backstory. It felt personal. I learned that’s exactly what it is. The whole idea was to bring a little piece of that European cafe culture to a San Antonio neighborhood. It was born from a simple love for two of the best things in the world, crepes and coffee.
It’s a place that’s not trying to reinvent the wheel. It’s trying to perfect it. To create a spot where you can get a perfect cappuccino and a beautiful crepe made with real care. It’s a restaurant born from a simple, sweet dream, a desire to create a little oasis of calm and deliciousness in the middle of the city.
The menu was full of all the sweet and savory crepes you could imagine, but I was there for a classic brunch. I ordered the Eggs Benedict. It’s a simple dish, but it’s a dish that tells you if the kitchen is paying attention.
When it came out, it was a picture of brunch perfection. Two perfectly poached eggs sat on top of a toasted English muffin with some Canadian bacon, and the whole thing was draped in a beautiful, sunshine yellow hollandaise sauce.
I cut into one of the eggs, and a perfect, golden yolk spilled out. The first bite was everything you want in an Eggs Benedict. The muffin was toasted just right, the bacon was savory, and the egg was perfect. But the hollandaise was the star. It was so creamy and tangy and clearly made from scratch with a lot of love. It wasn’t from a packet. It was real.
Crepeccino is one of those places you feel so happy to have found. It’s more than just a cafe. It’s a little trip to another continent. It’s a quiet, delicious reminder that sometimes, the most wonderful things are the simple classics, done with a whole lot of heart.
My Sunday Morning Brunch Project
That perfect Eggs Benedict from Crepeccino was the kind of simple, elegant meal I couldn’t stop thinking about. It seemed like the ultimate fancy brunch, but I got this idea in my head that I had to try and bring that little piece of European cafe magic into my own kitchen. It felt like a real Sunday morning project.
The part that always seems the scariest is the hollandaise sauce. I’d heard horror stories about it breaking and turning into a mess. But I found a little trick that felt like cheating in the best way. I put a couple of egg yolks, a good squeeze of fresh lemon juice, and a pinch of salt into my blender. Then I melted a stick of butter on the stove until it was hot and bubbly.
With the blender running on low, I just slowly streamed that hot butter right in. In less than a minute, it was magic. I had a perfect, creamy, sunshine yellow hollandaise sauce. No endless whisking, no stress.
With that mountain conquered, the rest felt easy. I split a couple of English muffins and popped them in the toaster. While they were getting golden, I got a little pan going and seared a few slices of Canadian bacon, just until they got a little crispy on the edges.
The last piece of the puzzle was the poached eggs. This is the other part that seems like a professional chef move, but it’s really not so bad. I brought a pot of water to a gentle simmer, not a rolling boil, and added a little splash of vinegar. I cracked an egg into a small cup, gave the water a gentle swirl with a spoon to create a little whirlpool, and just slid the egg right into the center.
It’s so cool to watch it spin around and form a perfect little package. After a few minutes, I scooped it out with a slotted spoon. A perfect, wobbly poached egg.
Now for the best part, building the masterpiece. I put the toasted muffins on a plate, topped them with the warm Canadian bacon, and then gently placed a perfect poached egg on each one. The grand finale was taking a big spoon and just draping that beautiful, buttery hollandaise sauce all over everything. A final little sprinkle of paprika for color, and it was done.
I sat down with my coffee, cut into an egg, and watched that perfect yolk run out and mix with the sauce. It wasn’t the same as sitting in that cozy little San Antonio cafe. But for a Sunday morning in my own home, it felt pretty darn close to perfect.
Chef’s Notes: Classic Eggs Benedict with Tomato
• Use freshest eggs for poaching – Fresh eggs hold their whites tightly, giving you neat, compact poached eggs.
• Whisk yolks until frothy before adding butter – Aeration creates a stable base for hollandaise.
• Drizzle butter slowly – Prevents the sauce from breaking and keeps it silky.
• Keep hollandaise warm, not hot – Direct heat curdles the sauce; use a warm water bath if holding.
• Toast muffins until crisp – A sturdy base prevents sogginess under tomato and sauce.
• Add tomatoes for freshness – Juicy slices lighten the dish compared to traditional Canadian bacon.
• Season eggs lightly – Salt enhances flavor but avoid over-seasoning since hollandaise is rich.
• Garnish with herbs – Chives and dill add color and a fresh aromatic lift.
• Serve immediately – Eggs Benedict loses texture if left standing; timing is key.
• Optional variations – Swap tomatoes for avocado, smoked salmon, or sautéed spinach for different brunch vibes.
Classic Eggs Benedict with Tomato
Get ready to elevate your brunch with this timeless Eggs Benedict recipe featuring perfectly poached eggs atop toasted English muffins, fresh tomato slices, and a luscious homemade hollandaise sauce. This fresh twist on the classic replaces Canadian bacon with juicy tomatoes for a lighter, vibrant flavor. Effortlessly impressive and full of delicious textures, this dish is perfect for weekend mornings or cozy gatherings. Master the art of hollandaise with my simple blender method, making creamy, silky sauce a breeze. Toast, poach, and drizzle your way to brunch perfection—your guests will be amazed!
4
servings15
minutes15
minutes420
kcal30
minutesKeep the screen of your device on
Ingredients
- For the Hollandaise Emulsion
3 yolks extra-large eggs, set aside at room temperature
1 tablespoon freshly squeezed lemon juice bright and tart
½ teaspoon Dijon mustard for subtle tang
¼ teaspoon sea salt
2 small dashes cayenne pepper to add mild heat
½ cup unsalted butter melted gently for richness
Hot water optional, to adjust sauce consistency
- For the Poached Eggs and Assembly
8 large eggs preferably fresh for perfect poaching
1 tablespoon white wine vinegar to firm the egg whites during poaching
4 English muffins split and toasted to light golden brown
2 large ripe tomatoes sliced thick for juicy freshness
seasoning freshly ground black pepper and sea salt to taste
garnish a handful of finely chopped fresh chives and several sprigs of fresh dill
- Alternative Ingredients
Unsalted butter can be replaced with clarified butter or ghee for a clearer hollandaise sauce.
White wine vinegar can be swapped with apple cider vinegar or lemon juice for poaching eggs.
English muffins may be substituted with toasted brioche or whole wheat bread slices for a different texture.
Tomatoes can be replaced by sautéed spinach or ripe avocado slices if preferred.
Dijon mustard can be omitted or substituted with yellow mustard for a different taste profile.
For a dairy-free option use vegan butter instead of unsalted butter.
Directions
- Hollandaise Preparation – Blend the egg yolks with fresh lemon juice, Dijon mustard, sea salt, and cayenne in a blender on low speed until frothy, about 10–15 seconds. This aeration helps create a smooth base for the sauce.
- Butter Emulsification – Warm the butter gently in a small pot over medium-low heat until fully melted. Transfer it carefully to a glass measuring cup for easier pouring. With the blender running, slowly drizzle the melted butter into the yolk mixture to emulsify the sauce. If it becomes too thick, add hot water a tablespoon at a time to loosen, aiming for a thick, pourable texture. Set aside and keep warm. Total time: approximately 8 minutes.
- Poaching Eggs – Crack four eggs individually into small bowls. Bring a medium saucepan filled with water to a gentle boil; add white wine vinegar to help the egg whites coagulate without flavoring the eggs. Stir the water gently to create a whirlpool, and carefully slip each egg into the water. Cook for 3 minutes and 30 seconds to 4 minutes until whites are set and yolks are still runny. Remove eggs with a slotted spoon and set aside on a warm plate. Repeat for the remaining eggs. Total cooking time around 10 minutes. Optional: cool eggs briefly in iced water to stop cooking if making ahead.
- Assembly and Finishing – Split and toast the English muffins until golden and crisp. Layer each half with a thick tomato slice and a perfectly poached egg. Season with salt and freshly ground pepper. Generously spoon warm hollandaise sauce over the top. Garnish with chopped chives and dill for vibrant color and fresh aroma. Serve immediately to enjoy the contrast of warm eggs and creamy sauce. Total prep: 7 minutes.
Equipment
- blender
- small pot
- glass measuring cup
- medium saucepan
- slotted spoon
- toaster
- mixing bowl
Notes
- To ensure successful hollandaise, keep the melted butter warm but not hot and add it slowly; this prevents the sauce from breaking. When poaching eggs, use the freshest eggs possible to help the whites stay compact. Serve this dish alongside a crisp green salad or lightly sautéed asparagus for a complete meal. For added variety, incorporate smoked salmon, sautéed spinach, or substitute tomatoes with avocado slices for a creamier texture. Leftover hollandaise can be gently reheated in a warm water bath but avoid direct heat to prevent curdling.
Nutrition Facts
- Calories: 420kcal
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 370mg
- Sodium: 400mg
- Potassium: 310mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 4g
- Protein: 19g
- Vitamin A: 1100IU
- Vitamin C: 18mg
- Calcium: 110mg
- Iron: 3mg
FAQs: Classic Eggs Benedict with Tomato
How do I keep the hollandaise sauce smooth and not broken?
The key is gentle heat and a slow pour. Using a blender makes emulsifying much easier, especially when you drizzle in warm (not hot) butter gradually. This approach mirrors the calm, precise technique you’d expect at crepeccino, where sauces stay silky and controlled. With a little patience, you’ll get that glossy finish crepeccino-style brunch dishes are known for.
Can I prepare parts of this Eggs Benedict ahead of time?
Yes, you can prep smartly. The English muffins can be toasted earlier and rewarmed, and the tomatoes sliced in advance. Poached eggs can also be made ahead and reheated briefly in warm water. This relaxed, make-ahead flow fits perfectly with a crepeccino-inspired brunch where timing feels effortless rather than rushed.
Is this version filling enough without meat?
Absolutely. The combination of eggs, hollandaise, and toasted muffins provides plenty of richness and satisfaction. The fresh tomatoes add brightness that keeps the dish balanced, similar to lighter brunch plates served at crepeccino. It’s a great option when you want something comforting but not heavy, very much in the crepeccino spirit.
What can I substitute if I don’t have English muffins?
Brioche, sourdough, or even a toasted baguette work beautifully. Each brings a slightly different texture, but all support the eggs and sauce well. This flexibility is common in crepeccino-style cooking, where classics are adapted without losing their charm—something crepeccino regulars appreciate.
What’s the best drink to serve with this dish?
A light coffee, latte, or even a citrusy iced tea pairs wonderfully with the creamy hollandaise and fresh tomatoes. Many people enjoy this dish alongside a signature coffee, much like you’d experience at crepeccino. That café-style pairing helps turn this Eggs Benedict into a full crepeccino-worthy brunch moment.
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