Enjoy the traditional Italian flavors of Caprese salad for breakfast with this Poached Eggs Caprese recipe! Serve poached eggs on English muffins with tomato, basil, and mozzarella for a flavorful breakfast or brunch worthy take on traditional Caprese salad!
It’s that wonderful time of year again when I can just walk right into our backyard and grab fresh herbs from our garden! In another month or so, we’ll be putting our veggies into the ground and enjoying fresh peppers, tomatoes, and so much more!
Oh, those Jersey tomatoes! It doesn’t get any better during the summer! They’re meaty, sweet, and a little tangy. Basically, they’re perfection!
So all summer long, you’ll find me making Caprese salad. We never get sick of Caprese salad! Especially when they’re made with tomatoes and basil from our backyard! A little salt and a drizzle of olive oil is all you need to finish off this dish of tomato, basil, and fresh mozzarella!
The return of springtime and warmer weather has me craving fresh flavors once again. So I decided to make a breakfast or brunch worthy Caprese that you’ll find me enjoying all spring and summer long!
I’m sharing a recipe for Poached Eggs Caprese on SoFabFood.com today. Tomato, basil, and fresh mozzarella are layered on top of an English muffin spread with pesto. Top with a poached egg and you’ve got a fresh and delicious way to start the day!
And don’t be intimidated by poached eggs. They’re easier to make than you think! Head to the recipe post and see for yourself!