Poached eggs caprese recipe
- Dish type
A delicious dish inspired by eggs Benedict with mozzarella, tomatoes and pesto.
34 people made this
- 1 tablespoon vinegar
- 2 teaspoons salt
- 4 eggs
- 2 muffins, split
- 4 slices mozzarella cheese
- 1 tomato, thickly sliced
- 4 teaspoons pesto
- salt to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- 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.
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(84)
Reviews in English (56)
Great - tasty and easy, a great lunch dish. Remember you need REALLY fresh eggs for the poached eggs to work.-03 Nov 2009
I've made this three times. The first time I followed the recipe exactly, using skim milk/pre-sliced mozzarella, fresh homemade pesto, and the best off-season tomato I could find. I had a little trouble poaching the eggs in the simmering water but I finally got it right. ============ Overall, I thought the results were somewhat lackluster. Maybe it was my expectations: this recipe may have been "inspired by eggs Benedict" but despite the English muffin, this isn't even close. This is really a just a caprese salad on a poached egg. =========== The second time, I made a trip to the specialty store and bought a ball of real, whole milk mozzarella. Wow! What a difference that makes! I poached my eggs in my handy little poaching cups, and I topped the whole thing off with some easy, cheesy Bechamel sauce. This was awesome. All the different flavors really complemented each other and teased my taste buds with delight! ============ Last night, I made it a third time, using real Hollandaise. Now I think I've found the almost perfect dish. In a couple of months, when I can get a home grown tomato, then it will be perfect! A wonderful vegetarian alternative to eggs Benedict, and with some fresh fruit on the side and a mimosa to sip, the best brunch ever to treat guests or just yourself.-19 Mar 2009
Nice Italian twist on Eggs Benedict! This was perfect for Sunday breakfast. I toasted my English muffins and then added the rest of the ingredients, not bothering to heat antyhing in the toaster oven. I used plum tomatoes that I sliced less than thick and opted for fresh basil vs. pesto. I sprinkled everything with a bit of sea salt and fresh cracked black pepper - delicious!-19 Feb 2012
This Poached Egg Trick Means You'll Never Have to Crack an Egg Into Hot Water Again
We completely eliminate the guesswork and trepidation with this technique (no special equipment required!).
No-Worry Poached Eggs 00:41
There is a special kind of fear reserved only for that pivotal moment when you must drop a raw egg into simmering water, commencing poaching it. A dozen questions race through your head: Is the water hot enough yet? Did I put enough vinegar in the water? Or too much vinegar? What's that water swirling trick I'm supposed to do? Do I actually have the agility to gracefully drop this egg into a spinning vortex of bubbling, steaming water and not break the yolk? Will it succesfully come together?? Will I overcook it? Again??
It's really just far too much of a tizzy to get yourself into over breakfast, to be frank. (And you really don't need to do the vortex trick.) While we think that with a little practice, anyone can become a confident egg poacher, we also love to test new techniques that make cooking easier. And when our test kitchen director Ginevra Iverson came up with our No Worry Poached Egg recipe, we knew we had a winner on our hands.
No Worry Poached Eggs are a lesson in what you can accomplish when you approach a problem from a different angle. For this technique, we thought: What if instead of bringing the eggs to the hot water, you brought the hot water to the eggs?
That's right, in this technique instead of cracking eggs straight into a fiery bath of water, hoping they survive, you start by cracking the eggs into the pan first, over a little bit of white vinegar (which helps the whites come together when cooked). Then you pour a kettle of hot water over the eggs, a method which allows you to pour around the yolks by concentrating the stream on the side of the pan. Cover for 5 minutes to set, then bring to a boil. As soon as the water boils, your eggs are perfectly cooked with runny yolks — and they're beautifully shaped, which will earn you extra accolades at the brunch table. These eggs are definitely Benedict-worthy.
Fill a large saucier pan (skillet with high sides) with 2 or 3 inches of water. Bring to the boil over high heat.
Reduce the heat to medium-low, add the vinegar and salt. Adjust heat to keep the water at barely simmering.
Meanwhile, toast the English muffins.
Arrange two muffin halves on each of two serving plates while still hot. Place a slice of mozzarella (or Pepper Jack works well too!) and thick slice(s) of tomatoes.
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. Use a slotted spoon to keep any threads or tails that form together as well as keep the eggs separated.
Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 to 3 minutes depending on your preferences.
Remove the eggs from the water with a slotted spoon, and place on a plate lined with paper toweling to remove any excess water.
For assembling, place a poached egg on top of the tomatoes on each English muffin.
Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt and black pepper to taste as desired.
Delicious Poached Eggs Caprese
Poached is my favorite way of eating an egg so I was all about this recipe. A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto. As much as I love eggs benedict this was a delicious change not to mention healthier too.
- 1 tablespoon distilled white vinegar
- 2 teaspoons salt
- 4 eggs
- 2 English muffin, split
- 4 (1 ounce) slices mozzarella cheese
- 1 tomato, thickly sliced
- 4 teaspoons pesto
- salt to taste
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.
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.
Mexican Tarragon Recipes
Discard the stem The leaves can be chopped or used whole added to soups sauces dressings etc. The Aztecs used Mexican tarragon as an incense and to flavor chocolate.
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Mexican tarragon recipes. Have patience with both the whipping of the whites inclusion of sugar and low heat baking. Fill clean jars 13 to ½ full with the fresh leaves no stems as it tends to turn the vinegar brown. It can also be used for tea.
Egg whites pinch of salt confectioners sugar and if desired cream of tartar to stiffen the peaks. A decent Recipe for meringue which will include. Hold the herb stem in one hand and run your fingers down the stem starting at the top to gently strip off the leaves.
Best 25 Mexican Tarragon RecipesYou may never go back to the store-bought things once youve tasted a homemade margarita. Mexican tarragon can be used in place of tarragon but use a little less as it can taste a little more anisey than tarragon though it lacks the spiciness overall that French tarragon has. Posts about mexican tarragon recipe written by Ann.
Traditional Mexican cultures used it medicinally to treat stomachaches nausea colds and fevers. L- l2 tsp tarragon leaves 2 l2 tsp. Tequila lime juice as well as agave syrup are all you require for this traditional rejuvenating drink.
Tarragon is a sturdy tarragon is most commonly used in the kitchen to dress up salads and fish sauces What Is Tarragon. How to grow mexican or spanish tarragon Sow thinly into soil at a depth of 6mm Will germinate in 14 to 28 days Thin the seedlings or transplant leaving 60 cm between plants. White wine vinegar and fill to the top.
Lots can go wrong when you make meringues. You can of course tweak the acidity with more or less lemon as well as play with the salt and pepper but please do not change the trio of herbs. Salt Brush chicken inside and out with lemon juice and salt.
The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing. Best Mexican Tarragon Recipes from Tarragon Asparagus Recipe. Strain out the leaves and filter if desired.
Jun 6 2017 – From recipe discovery to meal planning personalize your recipe recommendations based on your personal preferences including taste diet technique and cuisine. Cover with a non-reactive not metal lid and let steep for 2-3. Mar 30 2019 – Explore Eva Morenos board Mexican Tarragon uses recipes on Pinterest.
In modern Mexican culture it is used to treat digestive upsets as well as flavoring for eggs and meat dishes. Mexican tarragon tastes like French tarragon with a slight anise flavor. See more ideas about recipes tarragon tarragon chicken.
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Caprese Breakfast Sandwich
This caprese breakfast sandwich is a great way capitalize on delicious fresh summer tomatoes. Plus, it takes just a few minutes to make!
1) Slice tomato thin and salt the tomato slices lightly with flaky sea salt.
2) Slice fresh mozzarella thin.
3) Toast English muffins while you poach eggs.
4) To poach the eggs, add a few inches of water to a pot and bring it to a light simmer. Add a tablespoon or two of vinegar to the simmering water. Swirl the water slightly and slide in the eggs.
5) Cook eggs for about 2-3 minutes until the whites are firm but they still give a little signifying the yolks are still slightly runny.
6) Use a slotted spoon to remove the eggs gently from the simmering water and let them drain on a few paper towels.
7) To make the open-faced sandwiches, top toasted English muffins with thin slices of mozzarella. Then top with sliced tomatoes and a poached egg on each muffin. Top each muffin with some fresh basil, a drizzle of balsamic and olive oil and a sprinkle of coarse salt.
Caprese Eggs Benedict
Caprese Eggs Benedict is an easy to make twist on traditional Eggs Benedict made with roasted tomatos, mozzarella, pesto, and poached eggs. It's one of my favorite breakfasts to make at home over the weekend.
Microwave Poached Eggs
Close your eyes, and think about eggs Benedict at your favorite restaurant. Now, imagine enjoying that same dish at home, tomorrow morning—using your microwave. Believe it or not, you can use a standard microwave to poach eggs that are very close to restaurant quality. Due to the uneven nature of microwave cooking temperatures, they might not be exactly the same. However, considering that they literally take less than 60 seconds to make, the difference is negligible.
Click Play to See This Easy Microwave Poached Eggs Recipe Come Together
A perfectly poached egg should have a runny yolk with an opaque white. The key to this recipe is to make sure you don't overcook the eggs. Microwaves today are so powerful that cooking times may be significantly shorter and can vary greatly. Play around with this recipe a few times to nail down the perfect cooking time.
Serve these eggs on toast with chopped fresh herbs, on English muffins with hollandaise sauce, or on salads or hash. Try adding a poached egg to a bowl of soup or even on top of pizza.
Microwave Egg Caprese Breakfast Cups
This hot homemade ham, egg and caprese-flavored breakfast can be in yo’ belly in just two minutes thanks to a quick cook in the microwave. Yes, this is how you can easily cook eggs in the microwave.
Hi! I’m Heidi and I’ll be serving you today. What can I get you?
One of the recent requests here on le bloggity blog is for more easy recipes for quick breakfasts please!
I totally get it. We all know that a good breakfast is the key to setting up your day for success so if you could create a weekend-tasting breakfast in the time it takes to pour a bowl of cereal, I’m betting you’d totally be into this breakfast that fully supports your snooze button needs. (Have you seen my list of 19 healthy breakfasts when you don’t have time to eat. )
And that’s why the microwave is your egg cooking friend.
Creating microwave breakfasts isn’t anything new around here. Microwave oatmeal is one of our weekly go-tos, and this microwave egg bagel sandwich is an absolute favorite on Pinterest. But lately it’s been all about eggs in the microwave for our fastest protein-fueled breakfast on the go.
This recipe is more of a suggested list of ingredients than a precise list of measurements to assemble.
I use maple-cured ham that’s thinly sliced and then layered in a ramekin or small bowl to create a fluted basket for the eggs and cheese to bake in. You can certainly use other cured flavors of ham if you prefer, but I think the maple lends to the breakfast-y flavor.
I use pre-shredded mozzarella and provolone cheese as another time-saver here. The shredded cheese melts easier and faster than chunks or slices to add a gooey bit to your basket of breakfast cup. You could sub in Parmesan or goat cheese if that’s what you have on hand too.
Crack 1 or 2 eggs (your choice) directly over the shredded cheese and then dollop with a bit of pesto. Homemade pesto is my favorite and because its so easy to make, I’ve made a bunch of it to keep on hand exactly for recipes just like this.
Along with my harvest of fresh basil, my sweet little cherry tomatoes add a burst of sweetness that lends to that caprese bite.
Cooking eggs in the microwave can be a little scary as have been known for popping and splattering. I always use a microwave plate cover (this one is my big ticket $1.79 investment piece) over anything I cook in the microwave to avoid the potential mess.
Sometimes I like these caprese cups on the hard boiled side and sometimes I’m more in the mood for the runnier poached style. The beauty is you can totally cook either style in under 2 minutes.
When cooking in the microwave, know that if you cook one egg in a ramekin it will take less time than two, and cooking two or three ramekins of eggs will take longer than just cooking one. You’ll want to do some experimenting to determine what your optimal time for cooking these is since all microwaves are different.
Another variable that will vary your cooking time is how shallow or deep your cooking vessel is. I’ve cooked these in both ramekins and in shallower creme brulée dishes and found the shallower dishes will often cook the egg whites more quickly.
Typically for a single ramekin filled with two eggs I set my microwave for 1 minute 30 seconds for set whites and a still runny yolk and increase my cooking time by 15 second bursts if needed to hit my desired doneness. In the end, the cooking time will totally depend on your preference for how runny or not you like your eggs.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Perfect Poached Eggs Recipe
A simple method for producing restaurant quality Perfect Poached Eggs at home.
Poaching uses no oil or fat and adds zero calories. Traditional poaching in boiling water can disperse the egg white resulting in more yolk than white.
The video shows several methods for making perfectly poached eggs.
Using inexpensive, distilled white vinegar helps the white congeal. Some people object to a vinegar taste using this method. They may be adding too much vinegar or using stronger tasting white wine vinegar instead of distilled white vinegar.
You can use a food ring instead of vinegar to restrain egg whites during poaching.
I prefer this stove top method of poaching to the microwave oven method that produces inconsistent results due significant differences in egg and yolk sizes within any size egg. There is also no risk of exploding eggs.
- To double this recipe to 4 eggs, increase skillet size to 10-inches to maintain water temperature. You can also poach eggs using a shallow pan.
- Unlike poaching in boiling water, this method allows more leeway in poaching time. Depending on how much water is used and water temperature, yolks will remain soft for 8 minutes or longer. If eggs are too soft after 6 minutes return skillet to stove and heat until water begins to simmer and eggs are desired firmness.
- To further limit the whites from spreading use stainless steel food rings. Add rings to pan, bring water to a boil, and place one egg within each ring or use one large ring for 2 eggs.
- 2 large eggs
- 1 or 2 tablespoons (15-30 ml) distilled white vinegar
- Kosher salt to taste
- Fresh ground black pepper to taste
Method of Preparation
Fill an 8 or 10-inch nonstick skillet nearly to the rim with water. Add salt if desired and vinegar. Bring water to a boil over high heat.
Break eggs into separate small bowls or coffee cups for good separation when eggs are addd to the water. Breaking eggs directly into the water can cause uneven cooking.
Lower both bowl or cup lips just into the water and slide eggs into the boiling water. Cover and remove skillet from heat for electric burners or turn off heat to gas or convention burners.
Poach 4 to 6 minutes or until yolks are desired consistency.
Carefully remove eggs from skillet using a slotted spoon to allow water to drain. Season to taste with salt and pepper and serve or use the eggs in your favorite recipe.