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hot_biteMediumItalian-American

Caprese Style Eggs

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

⏱️ Prep: 20min🍳 Cook: 20min⏰ Total: 40min👥 Serves: 12🌡️ hot
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥛 Dairy, 🥚 Egg, 🥜 Nuts

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

proseccochampagnewhite-winebellini