Best 3 Poached Eggs Caprese Recipes

Poached eggs caprese is a delightful dish that combines the classic flavors of caprese salad with the richness of poached eggs. This simple yet elegant dish is perfect for brunch, lunch, or dinner, and it can be easily customized to suit your taste preferences. The poached eggs add a creamy and luxurious texture to the dish, while the fresh tomatoes, basil, and mozzarella cheese provide a burst of flavor. Drizzled with a balsamic glaze, this dish is sure to impress your family and friends.

Here are our top 3 tried and tested recipes!

POACHED EGGS CAPRESE

Poached Eggs Caprese image

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

Provided by Yoojin K

Categories Breakfast and Brunch Eggs

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 31.7 g, Cholesterol 411.6 mg, Fat 24.9 g, Fiber 1.2 g, Protein 33.3 g, SaturatedFat 10.3 g, Sodium 3092.7 mg, Sugar 3.4 g

POACHED EGGS

Poached Eggs image

This is such a great way to cook some eggs without using any added fat. Breaking the yolk over toast is also sublime. If you have a brunch menu that's a little heavy on the baked goods and cocktails, for example, these poached eggs can supply some relief. The vinegar makes the egg firm up more easily. It also adds flavor.

Provided by Alex Guarnaschelli

Categories main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 tablespoon red wine vinegar
Kosher salt
4 large eggs
Freshly ground black pepper

Steps:

Simmer the liquid: Bring a large, shallow pot with about 5 inches of water to a simmer. Add the vinegar and a pinch of salt. This will help the eggs to take shape more easily as you poach them.
Poach the eggs: Crack each egg into a separate small bowl. Gently submerge and tilt each bowl into the water and "drop" the eggs, one by one, (and at some distance from one another) into the water. Lower the heat so the water barely simmers. Allow the eggs to cook, 3 to 4 minutes. The whites will get firm and turn completely white.
Serve: Use a slotted spoon to gently remove the eggs, one by one, and place them gently on a kitchen towel to drain excess liquid. Season with salt and pepper. Serve immediately.

POACHED EGGS NEW ORLEANS

Poached Eggs New Orleans image

Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525

Provided by 2Bleu

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 egg yolks, room temperature
2 tablespoons lemon juice, divided
6 ounces clarified butter
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne
2 cups tomatoes, peeled seeded and finely chopped (or 1 cup tomato sauce, made fresh with vine-ripe tomatoes works wonderfully)
2 tablespoons white vinegar
4 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices bread, toasted
2 tablespoons parsley, chopped
2 tablespoons green onions, chopped

Steps:

CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.

Nutrition Facts : Calories 494.5, Fat 42.6, SaturatedFat 24.4, Cholesterol 397.3, Sodium 985.8, Carbohydrate 18.7, Fiber 2.2, Sugar 4.2, Protein 10.8

Tips:

For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding them.
To prevent the eggs from sticking to the pan, add a splash of vinegar or lemon juice to the water.
Poach the eggs for 3-4 minutes for a runny yolk, or for 5-6 minutes for a firmer yolk.
To make the tomato sauce, use ripe, flavorful tomatoes. You can also add other vegetables, such as onions, garlic, or bell peppers.
To make the basil pesto, use fresh basil leaves. If you don't have a food processor, you can chop the basil leaves and pine nuts by hand.
To assemble the dish, place a poached egg on top of a slice of toasted bread. Spoon some tomato sauce over the egg, and then top with a dollop of basil pesto.

Conclusion:

Poached eggs Caprese is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The combination of poached eggs, tomato sauce, and basil pesto is simply irresistible. With a few simple tips, you can make this dish at home in no time. So next time you're looking for a quick and tasty meal, give poached eggs Caprese a try. You won't be disappointed.