Poached Eggs Caprese

This delicious dish was inspired by eggs Benedict. Poached eggs sit atop slices of tomato, mozzarella cheese and an English muffin in this breakfast entree.

Yield

2 servings

Ingredients

1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffin, split
4 (1 ounce) slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt and pepper to taste

Directions

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.

While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.

To assemble, place a poached egg on top of each prepared English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt and pepper to taste.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 10 minutes

Nutritional Information

Amount Per Serving: Calories: 482; Total Fat: 24.9 g; Cholesterol: 463 mg; Sodium: 3286 mg; Total Carbs: 31.7 g (Dietary Fiber: 1.2 g); Protein: 33.3 g

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