Poached Eggs Caprese For Two
An Italian twist to Eggs Benedict. Pesto replaces the Hollandaise sauce, mozzarella and tomatoes replaces the ham.
whole wheat, split, toasted
salt and black pepper
Fill a large saucier pan (skillet with high sides) with 2 or 3 inches of water. Bring to the boil over high heat.
Reduce the heat to medium-low, add the vinegar and salt. Adjust heat to keep the water at barely simmering.
Meanwhile, toast the English muffins.
Arrange two muffin halves on each of two serving plates while still hot. Place a slice of mozzarella (or Pepper Jack works well too!) and thick slice(s) of tomatoes.
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. Use a slotted spoon to keep any threads or tails that form together as well as keep the eggs separated.
Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 to 3 minutes depending on your preferences.
Remove the eggs from the water with a slotted spoon, and place on a plate lined with paper toweling to remove any excess water.
For assembling, place a poached egg on top of the tomatoes on each English muffin.
Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt and black pepper to taste as desired.
Serve immediately while warm.