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Poached Eggs Caprese

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Poached Eggs Caprese combines the fresh flavors of a Caprese salad with the richness of poached eggs, mozzarella, tomato, pesto, and a touch of vinegar. This dish offers a perfect balance of textures and flavors, making it an elegant breakfast or brunch option.

Ingredients

1 tablespoon distilled white vinegar

2 teaspoons salt

4 (1 ounce) slices mozzarella cheese

1 tomato, thickly sliced

2 English muffins, split

4 large eggs

4 teaspoons pesto

Salt to taste

Instructions

  1. Prepare the poaching water: In a medium-sized saucepan, fill with water and add the distilled white vinegar and salt. Bring the water to a gentle simmer over medium heat.
  2. Poach the eggs: Crack one egg at a time into a small bowl or ramekin, then carefully slide the egg into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolk remains runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain. Repeat with the remaining eggs.
  3. Prepare the muffins and toppings: While the eggs are poaching, toast the English muffin halves until golden brown. Place one slice of mozzarella cheese on each muffin half and top with a thick slice of tomato.
  4. Assemble the dish: Once all the poached eggs are done, place one egg on top of each prepared muffin half. Drizzle each with a teaspoon of pesto and sprinkle with salt to taste.
  5. Serve: Serve immediately while the eggs are warm, and enjoy the rich flavors of the creamy egg yolk, mozzarella, and pesto.

Notes

For a vegan version, swap the mozzarella for vegan cheese and use avocado slices instead of poached eggs.

Experiment with different cheeses like goat cheese or burrata for unique variations.

Fresh basil or arugula can be added for extra flavor and texture.

If poached eggs are not your preference, scrambled eggs can also be used as an alternative.

Nutrition

Find it online: https://justsosavory.com/poached-eggs-caprese/