Poached Eggs Caprese

    Poached Eggs Caprese

    2saves
    20min


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    About this recipe: This dish is inspired by 'Eggs Benedict' but instead of hollandaise sauce, it uses mozzarella or paneer with tomatoes and pesto. A great weekend breakfast dish that celebrates flavours from Italy and England.

    Ingredients
    Serves: 2 

    • 1 tablespoon distilled white vinegar
    • 1 tablespoon vinegar
    • 2 teaspoons salt
    • 2 teaspoons salt
    • 4 eggs
    • 4 eggs
    • 4 slices wheat bread or 2 English muffins, split
    • 2 muffins, split
    • 4 slices mozzarella cheese or paneer
    • 4 slices mozzarella cheese
    • 1 tomato, thickly sliced
    • 1 tomato, thickly sliced
    • 4 teaspoons pesto
    • 4 teaspoons pesto
    • salt to taste
    • salt to taste
    • Red Mirchi powder to taste

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. Fill a large saucepan with 5 to 8cm of water and bring to the 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.
    3. While waiting for the water to simmer, place a slice of paneer/mozzarella cheese and a thick slice of tomato onto each bread slice and toast on a tawa or in a toaster or oven until the cheese softens and the bread has toasted, about 5 minutes.
    4. While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each muffin half, and toast under the grill until the cheese softens and the muffin has toasted, about 5 minutes.
    5. 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, (the kind used for deep frying pooriyan) and dab on a kitchen towel to remove excess water.
    6. 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 piece kitchen paper to remove excess water.
    7. To assemble, place a poached egg on top of each slices of bread. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste. You may also sprinkle mirchi powder on top.
    8. To assemble, place a poached egg on top of each muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

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