READY IN 20 mins

Poached Eggs Caprese

Read Reviews (16)

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

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 19, 2009

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 trouble poaching the eggs in the simmering water but I finally got it right. ============ Overall, I thought the results were somewhat lackluster. Maybe it was my expectations: this recipe may have been "inspired by eggs Benedict" but despite the English muffin, this isn't even close. This is really a just a caprese salad on a poached egg. =========== The second time, I made a trip to the specialty store and bought a ball of real, whole milk mozzarella. Wow! What a difference that makes! I poached my eggs in my handy little poaching cups, and I topped the whole thing off with some easy, cheesy Bechamel sauce. This was awesome. All the different flavors really complemented each other and teased my taste buds with delight! ============ Last night, I made it a third time, using real Hollandaise. Now I think I've found the almost perfect dish. In a couple of months, when I can get a home grown tomato, then it will be perfect! A wonderful vegetarian alternative to eggs Benedict, and with some fresh fruit on the side and a mimosa to sip, the best brunch ever to treat guests or just yourself.

—January

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Most Helpful Critical Review

Mar 23, 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.

—SWEETJAM

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19 Ratings

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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!

—Jillian

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Mar 23, 2009

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 offer more toppings other than just the pesto. Also, 4 of them I left the tomato off, just in case and it's a good thing I did. I made the muffins and placed them on a heated platter. I did everything except put on the psto sauce. I made 6 sauces to go with them. The pesto sauce, a hollendaise sauce, a cheese sauce, a Italian flavored sauce, a cream sauce, and a salsa. Those I put into my old fashioned Lazy Susan with dipping spoons so each could top theirs with what ever they liked. Most of the guests took small servings of several sauces. The ones without the tomato, I put sausage/bacon patty. The guests ended up using the sauces almost as dipping sauces. Taking a piece of muffin and dipping it in a different sauce each bite. The muffins/cheese/eggs were a hit. The ones with the sausage and no tomato were a hit. The sauces were a hit. Gotta' tell you, it was one of my better offerings. If you want a winner, this is it.

—Kitten

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Mar 25, 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!

—Rhianna

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Feb 14, 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.

—footballgrl16

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Mar 18, 2009

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 liked the pesto on it but I think the tomato should be thinner. And I had problems poaching the eggs in simmering water so I put it at a full boil and that worked much better. Sorry.

—Rae

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Mar 19, 2009

I didn't have much luck with the method of poaching the eggs like stated so I poached them in full rolling boil like I usually do. Also, I toasted my muffin with the pesto and some cheese at 350 degrees for 10 minutes. I returned the eggs in the hot non-boiling water to stay warm and sliced the tomatoes. When the muffins were done, I continued stacking the muffins and added a little bit more cheese and a small amount of balsamic vinegar and olive oil. I know weird but if it worked for Insalata Caprese, why not this recipe too? Very tasty recipe. I don't think my 4 year old liked it very much but she's picky and ate only the cheese and tomatoes. :) Next time, I think it would taste alot better with fresh made pesto using fresh herbs.

—JOSEPHINE ♥ ALLRECIPES

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Nutrition

Calories
482 kcal
24%

Carbohydrates
31.7 g
10%

Cholesterol
463 mg
154%

Fat
24.9 g
38%

Fiber
1.2 g
5%

Protein
33.3 g
67%

Sodium
3286 mg
131%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poached Eggs Caprese

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 482
Calories from Fat: 224

% Daily Value *
Total Fat 24.9g 38 %
Saturated Fat 10.3g 51 %
** Cholesterol 463mg 154 %
Sodium 3286mg 131 %
** Potassium 388mg 11 %
Total Carbohydrates 31.7g 10 %
** Dietary Fiber 1.2g 5 %
Protein 33.3g 67 %
** Sugars 3.4g
Vitamin A 29 %
Vitamin C 17 %
Calcium 85 %
Iron 33 %
** Thiamin 12 %
** Niacin 49 %
** Vitamin B6 16 %
** Magnesium 14 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.