Ingredients

• 1 tablespoon of white vinegar
• 1 ounce of mozzarella cheese, sliced into 4 pieces
• 2 English muffins, split
• 4 large eggs
• 4 teaspoons of pesto
• Salt to taste

Process

1. Fill a large saucepan with 3 inches of water. Bring it to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and maintain a gentle simmer.
2. Preheat oven to 350°F.
3. Split each English muffin horizontally using a fork to preserve the nooks and crannies.
4. Spread a thin layer of butter over each English muffin half. Add one slice of mozzarella and one slice of tomato to each half.
5. Cook in the oven until the cheese softens and the English muffin has toasted.
6. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip the egg into the water. Repeat with the remaining eggs.
7. Simmer the eggs for about 3½ minutes, until the whites are firm and the yolks are thickened but still soft.
8. Use a slotted spoon to remove the eggs from the water, then place them on a paper towel to drain.
9. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each and sprinkle with salt.

Tagged: breakfast, caprese, caprese eggs benedict, Eggs Benedict, Entree, lunch, recipes