About this recipe:A delicious dish inspired by eggs Benedict with mozzarella, tomatoes and pesto.
1 tablespoon vinegar
2 teaspoons salt
2 muffins, split
4 slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Fill a large saucepan with 5 to 8cm of water and bring to the 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 muffin half, and toast under the grill until the cheese softens and the 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 piece kitchen paper to remove excess water.
To assemble, place a poached egg on top of each muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.