Poached Eggs Caprese

Poached Eggs Caprese

Poached Eggs Caprese

Hello friends, welcome to Eggs Recipe. Today we are going to make Poached Eggs Caprese.

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

Recipe Summary for making Poached Eggs Caprese

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Ingredients for making Poached Eggs Caprese

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

Directions for making Poached Eggs Caprese

  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.
  4. 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.
  5. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
  6. 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.

Nutrition Facts Poached Eggs Caprese

  • Servings Per Recipe 2
  • Calories 482
  • % Daily Value *
  • Total Fat 25g 32%
  • Saturated Fat 10g 52%
  • Cholesterol 412mg 137%
  • Sodium 3093mg 134%
  • Total Carbohydrate 32g 12%
  • Dietary Fiber 1g 4%
  • Total Sugars 3g
  • Protein 33g
  • Vitamin C 10mg 51%
  • Calcium 680mg 52%
  • Iron 3mg 18%

Potassium 388mg     8%

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