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Poached eggs caprese
A delicious dish inspired by eggs Benedict with mozzarella, tomatoes and pesto.
Ingredients
Serves: 2
- 1 tablespoon vinegar
- 2 teaspoons salt
- 4 eggs
- 2 muffins, split
- 4 slices mozzarella cheese
- 1 tomato, thickly sliced
- 4 teaspoons pesto
- salt to taste
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.
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Reviews & ratings
Average global rating:
(84)
Reviews in English (56)
Great - tasty and easy, a great lunch dish. Remember you need REALLY fresh eggs for the poached eggs to work. - 03 Nov 2009
I've made this three times. The first time I followed the recipe exactly, using skim milk/pre-sliced mozzarella, fresh homemade pesto, and the best off-season tomato I could find. I had a little trouble poaching the eggs in the simmering water but I finally got it right. ============ Overall, I thought the results were somewhat lackluster. Maybe it was my expectations: this recipe may have been "inspired by eggs Benedict" but despite the English muffin, this isn't even close. This is really a just a caprese salad on a poached egg. =========== The second time, I made a trip to the specialty store and bought a ball of real, whole milk mozzarella. Wow! What a difference that makes! I poached my eggs in my handy little poaching cups, and I topped the whole thing off with some easy, cheesy Bechamel sauce. This was awesome. All the different flavors really complemented each other and teased my taste buds with delight! ============ Last night, I made it a third time, using real Hollandaise. Now I think I've found the almost perfect dish. In a couple of months, when I can get a home grown tomato, then it will be perfect! A wonderful vegetarian alternative to eggs Benedict, and with some fresh fruit on the side and a mimosa to sip, the best brunch ever to treat guests or just yourself. - 19 Mar 2009 (Review from Allrecipes US | Canada)
Nice Italian twist on Eggs Benedict! This was perfect for Sunday breakfast. I toasted my English muffins and then added the rest of the ingredients, not bothering to heat antyhing in the toaster oven. I used plum tomatoes that I sliced less than thick and opted for fresh basil vs. pesto. I sprinkled everything with a bit of sea salt and fresh cracked black pepper - delicious! - 19 Feb 2012 (Review from Allrecipes US | Canada)