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Poached Eggs Caprese For Two

 
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An Italian twist to Eggs Benedict. Pesto replaces the Hollandaise sauce, mozzarella and tomatoes replaces the ham.

Yield

2

servings

Prep

10

min

Cook

5

min

Ready

15

min

Trans-fat Free, Low Carb
 

Ingredients

Poaching solution
1 tablespoon white vinegar
distilled
1 tablespoon salt
4 large eggs
for poaching
Assemble
2 each english muffins
whole wheat, split, toasted
*
2 ounces mozzarella cheese
sliced
1 large tomatoes
thickly sliced
4 teaspoons basil pesto
*
1 x salt and black pepper
to taste
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 23157% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 441mg 147%
Sodium 3806mg 159%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 40g
Vitamin A 28% Vitamin C 19%
Calcium 28% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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