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Italian-American

Caprese Style Eggs

Fresh mozzarella with roasted tomatoes, basil pesto, and soft poached eggs

hot_biteMediumItalian-American
Prep20 minCook20 minTotal40 minServes12Temphot
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy, 🥚 Egg, 🥜 Nuts
Recipe
Ingredients
  • 24cherry tomatoes
  • 8 ozfresh mozzarella(sliced into 12 rounds)
  • 12eggs
  • 0.5 cupbasil pesto
  • 3 tbspolive oil
  • 2 tbspbalsamic glaze
  • fresh basil leaves(for garnish)
  • kosher salt and pepper
  • 1 tbspwhite vinegar(for poaching)
Make Ahead

Roast tomatoes ahead. Poach eggs just before serving.

Instructions
  1. 1Preheat oven to 400°F
  2. 2Toss cherry tomatoes with olive oil, salt, and pepper
  3. 3Roast until blistered and slightly collapsed, about 15 minutes
  4. 4Arrange mozzarella rounds on serving platter
  5. 5Bring pot of water to gentle simmer, add vinegar
  6. 6Poach eggs in batches until whites are set but yolks runny, about 3 minutes
  7. 7Place one poached egg on each mozzarella round
  8. 8Top with roasted tomatoes
  9. 9Drizzle with pesto and balsamic glaze
  10. 10Garnish with fresh basil and serve immediately
Notes
Pro Tips

Use burrata instead of mozzarella for extra decadence. Eggs must be very fresh for best poaching results. The mozzarella slice acts as a "toast" base. Everything should be at room temperature except the just-poached eggs. Serve immediately while eggs are warm.

History & Origin

This dish combines the classic Italian Caprese salad with American brunch egg culture. It's a lighter, fresher take on eggs Benedict that swaps heavy hollandaise for bright pesto and vinaigrette. The combination highlights summer tomatoes and fresh mozzarella.

Cocktail Pairings
Pairs Well With
proseccochampagnewhite-winebellini
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Italian-American◆Medium