If you enjoy the traditional Italian flavors of Caprese Salad, you’ll love this Poached Eggs Caprese recipe. Poached eggs on English muffins with tomato, basil, pesto, and fresh mozzarella for a hearty breakfast or Sunday brunch!
What’s your favorite breakfast food?
I wasn’t always a great breakfast eater, but being able to work from home has afforded me the opportunity to play around with breakfast recipes each morning. Still, I like to keep things fairly simple. I’ll put on a pot of coffee, make myself an easy breakfast, and get to work on my day.
But one thing’s for sure – most mornings out of the week include an egg for breakfast.
Breakfast is usually made with just egg whites, but every now and then, I can’t deny myself that golden yolk! There’s something so satisfying about having perfectly set egg whites and a soft, golden yolk to dip into. I think that’s why I’ve come to love poached eggs so much!
The less intimidating side of poached eggs:
The first time I tried poaching an egg was a few years ago. I was cooking out of a Martha Stewart cookbook and had no idea what I was in for. Poached eggs always seemed a little intimidating to me. But to my surprise, they’re actually really easy to master! It just takes a little patience and getting your timing right.
Most people add a teaspoon of white vinegar to simmering water to help the egg whites set quicker. I’ve never used it to poach eggs. Instead, I keep the water gently simmering and set a timer to get my eggs just right. Then, I use a slotted spoon to transfer the egg to my plate and always, always like to serve my poached eggs over toasted English muffins (the nooks and crannies are perfect for soft yolks)!
Traditional Italian flavors for breakfast!
The first poached egg I ever made myself was served with roasted tomatoes and herbs on an English muffin. I was thinking about that breakfast not too long ago and thought about taking it a step further. It’s my opinion that if you “Caprese” anything, it’s going to taste delicious.
I haven’t been wrong yet!
Tomato, mozzarella, and basil – there truly isn’t a combination that’s fresher or bursting with more flavor in my opinion! Combine that with poached eggs and toasted English muffins and you’ve got yourself a really delicious breakfast!
Ingredients
- 2 large eggs
- 1 whole wheat English muffin, split and toasted
- 2 slices of fresh mozzarella
- 2 slices of tomato
- Fresh basil leaves
- Salt and pepper, to taste
- Optional: prepared pesto
Instructions
- Add water to a medium saucepan or deep skillet, filling it almost to the brim.
- Heat the water over medium heat, allowing it to come to a gentle simmer.
- Crack each egg into a ramekin. Hold the ramekin close to the saucepan and carefully slide the egg into the water.
- Set a timer for three minutes and cover the saucepan.
- While the eggs are cooking, prepare the English muffins. Layer the English muffins with a slice of mozzarella and tomato. You can spread a little pesto onto the English muffin before layering, if desired.
- Carefully lift each egg out of the water with a slotted spoon, allowing it to drain, and place on top of the English muffin.
- Season with salt and pepper and garnish with fresh basil leaves. Serve immediately.
Notes
Home Chef Tip: For an even sweeter Caprese flavor, substitute tomato slices with roasted grape tomatoes.
If you like this Caprese recipe, you might want to add my award-winning Grilled Peach Caprese Salad or Caprese Salad Stuffed Avocado to your Sunday brunch menu, as well!
We hope you enjoy this Poached Eggs Caprese recipe, from SoFabFood Home Chef, Jessica from Living La Vida Holoka. If you love this delicious hearty breakfast, be sure to visit our Breakfast Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest and Instagram. Enjoy!
