Poached Eggs Caprese with Creamy Burrata, Juicy Tomatoes
Poached Eggs Caprese combines perfectly poached eggs with ripe tomatoes, creamy mozzarella or burrata, and fragrant basil.A drizzle of olive oil and balsamic glaze enhances every ingredient.The runny yolks create a naturally rich and luscious sauce.Ideal for breakfast, brunch, or a light Mediterranean-inspired meal.Simple ingredients deliver elegant and vibrant flavors.A healthy and stunning dish that is easy to prepare.
Ingredients
- 8 large eggs
- 2 tablespoons white vinegar
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella or burrata
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper
- Toasted artisan bread (optional)
Instructions
- Arrange tomato slices on serving plates. Tear mozzarella or burrata and place over the tomatoes. Scatter fresh basil leaves on top.
- Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide into the water. Cook for 3 to 4 minutes until the whites are set and the yolks remain soft.
- Using a slotted spoon, place two poached eggs on each Caprese plate.
- Sprinkle with salt and black pepper. Drizzle with olive oil and balsamic glaze.
- Enjoy immediately with toasted artisan bread if desired.
Notes
- Use ripe, in-season tomatoes for the best flavour.
- Burrata creates an extra creamy texture.
- Fresh basil is essential for authentic taste.
- Poached eggs should be served immediately.
- Balsamic glaze adds sweetness and acidity.
- Extra virgin olive oil enhances richness.
- Toasted bread is perfect for soaking up the yolk.
- This recipe is naturally gluten-free without bread.