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Poached Eggs Caprese
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Vegetarian twist on eggs Benedict: poached eggs over tomato and mozzarella slices for a delectable breakfast.
Ingredients:
  • 1 tablespoon distilled white vinegar
  • 4 eggs
  • 2 English muffin, split
  • 4 (1 ounce) slices mozzarella cheese
  • 1 tomato, thickly sliced
  • 4 teaspoons pesto
Instructions:
  • 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, add vinegar and 2 teaspoons of salt, and let the mixture gently simmer.
  • Top each English muffin half with a slice of mozzarella cheese and a thick slice of tomato. Toast in a toaster oven until the cheese softens and the English muffin is nicely toasted, approximately 5 minutes.
  • Carefully crack each egg into a small bowl. Slowly slide them into the simmering water. Poach until whites are set and yolks are slightly thickened but still soft, about 2 1/2 to 3 minutes. Use a slotted spoon to remove eggs and gently pat them dry with a kitchen towel.
  • Place a poached egg on each English muffin. Top each egg with a teaspoon of pesto sauce and sprinkle with salt to your liking.

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