Poached Eggs Caprese

Possibly the best way to eat poached eggs?


Distilled White Vinegar 1 tablespoon
Salt 2 teaspoons
Eggs 4
English Muffins 2 (split)
Mozzarella Cheese 4 slices
Tomato Sliced thick
Pesto 4 teaspoons
Salt To taste

Takes 10 minutes to prepare and 10 more minutes to cook!

Step 1: Start off with a large saucepan and fill it up with 2-3 inches of water. Bring the pan to boil over high heat. Once boiling, reduce the heat down to medium-low, and then pour in the vinegar and 2 tsp of salt. Make sure to keep the water at a simmer.

Step 2: Take your english muffins, and place a slice of mozzarella cheese, and a slice of tomato on each half of the english muffin. Toast the muffin in the toaster for around 5 minutes or until both the cheese has softened and the muffin is toasted. 

Step 3:  Grab a bowl, and crack an egg into it. While holding the bowl above the simmering water, slip the egg into the saucepan. Repeat this step for the remaining 3 eggs. Once the whites of the egg are firm, and the yolks have somewhat thickened, remove them from the saucepan, and then place them on a towel to absorb any excess water.

Step 4: Finally, place each egg on the halves of the english muffin. Time for your pesto sauce, so place a teaspoon of pesto sauce on each egg.

Tip: Feeling fancy? Splurge some money on a ball of real mozzarella cheese to make the meal even more amazing!

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