Poached Eggs Caprese

Inspired by eggs Benedict, poached eggs sit atop slices of tomato and mozzarella cheese in this delicious vegetarian breakfast.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 482 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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 vinegar and 2 teaspoons of salt, and keep water at a gentle simmer.

Step 3

While waiting for 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 cheese softens and English muffin has toasted, about 5 minutes.

Step 4

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