Poached Eggs Caprese
Featured in Allrecipes Magazine

Poached Eggs Caprese

25
Yoojin K 0

"A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto."

Ingredients

20 m servings 482 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 412 mg
  • 137%
  • Sodium:
  • 3093 mg
  • 124%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

25
  1. 34 Ratings

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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...

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 toast...

I think we have a winner here. I made this for a Brunch. We had 10 people over for Brunch so I made 14 servings. I knew the taste of some of our guests and so I knew I was going to have to offe...