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.

Reviews

25
  1. 34 Ratings

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Most helpful

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...

Most helpful critical

I have been making something similar to this for years. I made this exactly as written. I got an egg poacher that you use in the microwave that is fabulous. You can have a poached egg in 35 s...

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...

I have been making something similar to this for years. I made this exactly as written. I got an egg poacher that you use in the microwave that is fabulous. You can have a poached egg in 35 s...

I just used this recipe for the correct technique for poaching an egg and it worked perfectly! I poached 2 eggs beautifully the first time I've ever tried.

Absolutely delicious! I made my own fabulous fresh pesto to top the poached egg. The egg poached nicely, although it did take several extra minutes of simmering, & a gentle dunking to cook the e...

This is the first time I've made poached eggs. I was surprised that the egg was actually pretty good since I've never had one. But the tomato being thickly sliced that is all I could taste. I li...

Poached is my favorite way of eating an egg so I was all about this recipe. As much as I love eggs benedict, this was a delicious change, not to mention healthier too. Thanks so much Yogin!

I only had canned tomatoes...sliced not diced and regular wheat sandwich bread. I only made this because we had pesto and it was almost time to throw it out and ive had this recipe in my box for...