Poached Eggs Caprese

Poached Eggs Caprese

Delicious cafe-style Poached Eggs Caprese are really easy. Now with this simple recipe you can make your own in no time. Rock this out for Valentines Day brekkie for someone special this Saturday and their heart with beat with love…


1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffins, split
110 g mozzarella cheese
1 tomato thickly sliced
1 ripe avocado, diced
4 teaspoons pesto
Salt and pepper to taste


  1. Fill a large saucepan with 10cm of water and bring to a boil over high heat.
  2. 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, divide the mozzarella cheese into four slices and place, with a thick slice of tomato and 4 or 5 pieces of avocado, onto each English muffin half and toast under the grill until the cheese softens slightly and the English muffin has toasted, about 5 minutes.
  4. Crack an egg into a small bowl or saucer. 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 and a half to 3 minutes.
  5. Remove the eggs from the water with a slotted spoon and dab bottom of the spoon on a kitchen towel to remove excess water.
  6. 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 and pepper to taste.

NOTE: if you have it on hand, you may also like to add a slice of crispy bacon to the stack. Yum!

TIPS: For gluten free option, use thick slices of tomato instead of muffins. Or exchange muffins for your desired gluten free bread.

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