Rating: 4.5 stars
88 Ratings
  • 5 star values: 67
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto.

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

  • 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 kitchen towel to remove excess water.

  • To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

Nutrition Facts

482 calories; protein 33.3g; carbohydrates 31.7g; fat 24.9g; cholesterol 411.6mg; sodium 3092.7mg. Full Nutrition
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