Reviewed: Mar. 18, 2012

I made the poaching process a little easier by turning off the water when it began to boil. After that, I added the vinegar and salt, and then slipped the eggs in gently as described by the recipe. I covered, and let the eggs cook without simmering. Because they are not moving at all, they are much more "together" and I removed them after 10 minutes. I followed the rest of the recipe and the combination of pesto with the eggs and mozza was divine! Loved it - thanks!

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Reviewer:

Mommysnagpants

Reviewed: Feb. 19, 2012

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!

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20 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 29, 2011

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!

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3 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Sep. 8, 2011

Served this as one of our weekend breakfast specials at our restaurant and it was a Big Hit! The only thing we did differently is serving it on a home made english muffin which adds lots of yum!

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Reviewer:

milaminute

Cooking Level: Professional

Reviewed: Feb. 13, 2011

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.

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6 users found this review helpful

Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 7, 2011

I cooked these this morning for breakfast and they were delightful. I will definitely be using this recipe again. I actually used basil leaves instead of pesto because I wasn't up for making any and it tasted great as well. Delicious!

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2 users found this review helpful

Reviewer:

GimmeThoseVeggies

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

I love poached eggs, so this was a real treat. Used multi-grain English muffins and fresh mozzarella. The cheese, tomato and pesto went really well with the eggs. Delicious!

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3 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: May 21, 2010

This was very tasty and reminded me a lot of pizza. I didn't have fresh tomato so I spread some canned chunky crushed tomatoes over a slice of french bread and then the mozzarella. The poached egg was bland and not cooked very well with that method though and I will go back to using my egg poaching pan with the egg poaching cups and cooking the eggs in butter instead. This method did not work well for me. The dish overall was fabulous though and more of a brunch or even breakfast for dinner meal.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 22, 2009

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 seconds and no dirty pan! I think the pesto sauce is to overpowering for the delicate egg moz and tomato combo. I think a fresh leaf of basil is all you need. With some modifications this could be a real winner- without the pesto. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Mar. 22, 2009

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 egg white on top of the yolk. I will make this again!

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8 users found this review helpful