As much as I love poached eggs, I didn't actually learn how to poach them until a few weeks ago. For some reason, the idea of dropping an egg into swirling water in an attempt to create a perfect little bundle with just the right consistency of yolk seemed like it would end badly. Turns out, it's not that hard. Once I learned how to poach an egg, I set my sights on combining one of the greatest breakfast foods ever, Eggs Benedict, with mozzarella, tomato, and basil to create a delicious variation on two classics.
Caprese Eggs Benedict
roma tomato, sliced
fresh mozzarella, sliced
Pesto Hollandaise (recipe follows)
Place sliced ciabatta rolls on baking sheet or pan facing up with a slice of tomato and mozzarella on the bottom half. Set aside. Fill a wide saucepan with 1-2 inches of water, a pinch of salt, and 5-6 tablespoons of vinegar. Place over medium heat. Once water comes to a light simmer, crack egg into a small bowl. Get the bowl very close to the water and pour the egg into the water as slowly and gently as possible. Cover and cook for three minutes.
While the egg is cooking, place your ciabatta pan in the oven on low broil. Keep your eye on it while the egg cooks to make sure it doesn't burn. When the egg is finished, remove from the water with a slotted spoon and place on a paper towel covered plate. Remove the ciabatta from the oven when it is toasted and place poached egg on top of tomato and cheese and cover with pesto hollandaise. Serve immediately.
Pesto Hollandaise (adapted from James Beard)
3 egg yolks
2 teaspoons lemon juice
1 stick butter
4 tablespoons pesto
Place egg yolks, lemon juice, and salt in a food processor. Pulse for a few seconds to blend ingredients. Melt butter in the microwave in a liquid measuring cup. Turn on food processor and slowly stream butter into egg mixture until the butter is blended and the sauce is thickened. Stir in pesto. Can be stored in the refrigerator in airtight container for several days.