Caprese Eggs on Grilled Toast

Doesn’t that soft poached egg  look just like a ball of delicious buffalo mozzarella?  I thought so too. As inspired a title as this recipe may have, the dish itself – like most of my breakfasts – evolved on the go as I pulled ingredients from my fridge.

Three campari tomatoes
Fresh basil leaves
Two eggs
Two pieces of toast ( I used Udi’s multigrain)
Olive oil
Sea Salt
Fresh Ground Pepper

Quarter campari tomatoes and toss with fresh chopped basil,  olive oil and sea salt in a small bowl. Grill both sides of bread over medium heat in a cask iron skillet. If you’re having bacon for breakfast use some of the drippings and grill your toast in the same pan.  Plate and top each slice with a heaping spoonful of tomatoes.
A soft poached egg takes about 2 minutes in boiling water (medium hard between 2-4 minutes). I’ve found cooking one egg at a time in a small pot of about 5 cups of water produces the best results.  Bring cold water to a rolling boil, reduce  heat to medium high and add your egg (slowly, using a ladle to ease it in).  Once cooked to preference, remove egg with a slotted spoon and nestle on top of tomatoes. Garnish with fresh ground pepper, more olive oil, and chopped basil.

photo 4-8




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