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Poached Eggs Caprese

Poached Eggs Caprese

Calories 320 (36% from fat)
Fat 13 gram
Saturated Fat 4.5 gram
Trans Fat 0 gram
Cholesterol 196 mg.
Sodium 807 mg.
Carb. 28 gram
Fiber 4.4 gram
Sugar 3.6 gram
Sugar Alcohol 0 gram
Protein 17 gram


1 Tbsp. distilled white vinegar

2 tsp. salt

2 large whole eggs

2 large egg whites

2 slices (21 grams per slice) mozzarella cheese

2 whole wheat English muffins

1 tomato, thickly sliced

4 tsp. pesto

This is a rich sandwich that tastes a little like an eggs benedict. Make some as a treat, without cheating on your diet.

1. Fill a large sauce pan with about 3 inches of water. Bring to a rolling boil over high heat. Then reduce the heat to medium-low and stir in the vinegar and salt.

2. While waiting for the water to boil, preheat oven to 480 degrees Fahrenheit. Put a slice of mozzarella on one half of the English muffin and a thick tomato slice on the other half. Do that with both muffins. Then toast in the oven for 3-5 minutes, until cheese starts to brown.

3. When the water is ready, put a whole egg into a bowl. Then hold the bowl just above the water and slowly pour the egg into the water. Repeat with the remaining egg and egg whites, one at a time. The eggs should poach for 2.5 to 3.5 minutes, until the whites are firm and the yolk has started to thicken, but is not yet hard.

4. When eggs are done, remove with a slotted spoon and place them on a towel to remove excess water.

5. Build the sandwiches by putting an egg white on top of the cheese. Then spread one teaspoon of pesto sauce over the egg white. Put the tomato on top of that and the whole egg on top of the tomato. Finish it off with one more teaspoon of pesto on top of the second egg and cover it with the muffin half. Repeat for the second sandwich.

Yield: 2 Servings

 Poached Eggs Caprese

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