We are huge breakfast fans, so Sundays are our day to mess around in the kitchen and try new things.
This Caprese Benny is sure to start your morning off right.
To make the Caprese Benny you'll need:
2 English Muffins
4 large eggs (we used organic veg fed)
A large handful of spinach (or two, as it cooks down quite a bit)
1 large tomato
Mozzarella cheese
Pesto
1 teaspoon white wine vinegar
Place the English muffins in the oven or toaster to crisp up while you're cooking everything else. Place spinach in a sauté pan with a small amount of oil, cook on low heat for approximately 5 minutes. Slice the tomato and mozzarella into desired thickness. When the English muffins are toasted, layer tomato, spinach and mozzarella on each muffin half.
To poach the eggs:
(Poaching eggs can be a little difficult, so we find it easiest to tag team them to ensure they don't overcook.)
Fill a pot 3/4 of the way full of water and add a teaspoon of white wine vinegar (this helps the eggs bind) and bring to a boil.
Quickly crack eggs one by one into a large spoon and gently lay into the boiling water. Once eggs are in, turn the burner down to low to let the eggs cook slowly. Once the eggs have become bright white (and the yolk is no longer visible), remove them from the water, pat dry with a paper towel and gently lay them on top of your caprese muffins. Top entire mixture with a small spoonful of pesto (stay tuned for our pesto recipe, but for now, store bought works just fine.)
Break the yolk and enjoy your delicious breakfast!
Cheers,
Kaitlyn & Kyle
* This dish is best served with a steaming cup of coffee, or a mimosa, depending on your mood.
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