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
- 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.
- Preheat oven to 350°F.
- Split each English muffin horizontally using a fork to preserve the nooks and crannies.
- Spread a thin layer of butter over each English muffin half. Add one slice of mozzarella and one slice of tomato to each half.
- Bake in a preheated oven until the cheese softens and the English muffin has toasted.
- 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.
- Simmer the eggs for about 3½ minutes, until the whites are firm and the yolks are thickened but still soft.
- Use a slotted spoon to remove the eggs from the water, place the spoon holding the egg on a paper towel to drain.
- Place the poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each and sprinkle with salt.
