Poached Eggs Caprese: A Delicious Breakfast Recipe

Ingredients

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

Instructions

1. Bring 2 to 3 inches of water to a boil in a large saucepan over high heat. Reduce heat to medium-low, add vinegar and 2 teaspoons of salt, and maintain a gentle simmer.
2. While the water simmers, arrange 1 mozzarella slice and 1 tomato slice on each English muffin half. Toast in a toaster oven until the cheese melts and the English muffin is golden brown, approximately 5 minutes.
3. Carefully crack an egg into a small bowl. Gently slide the egg into the simmering water, holding the bowl close to the surface. Repeat with the remaining eggs. Poach for 2 to 3 minutes, until the egg whites are firm and the yolks are thickened but still soft. Use a slotted spoon to remove the eggs and pat dry with a kitchen towel.
4. To assemble your Poached Eggs Caprese, place a poached egg on each toasted English muffin half. Top each egg with 1 teaspoon of pesto sauce and a sprinkle of salt. Serve immediately and enjoy!

Nutrition

• Calories: 482 kcal
• Fat Content: 25 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 3093 mg
• Protein Content: 33 g
• Cholesterol Content: 412 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g