Chef Yollly
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Caprese Salad with Poached Egg
Quick Meals · 15 min
You're viewing a translation. Original:
7
steps
11
ingredients
3
likes
Caprese Salad with Poached Egg
Quick Meals · 15 min
3 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
An exquisite Italian breakfast featuring juicy ripe tomatoes, delicate mozzarella, and fragrant basil. The poached egg with a creamy yolk adds heartiness to the dish, while pine nuts provide a light crunch. The composition is finished with aromatic olive oil and a sweet and tangy balsamic cream. Light, beautiful, and very tasty.
Ingredients
11 ingredients
Servings
1
365 kcal
Calories
22 g
Protein
27 g
Fat
10 g
Carbs
tomatoes
150 g
18 kcal · 0.9g protein · 0.2g fat · 3.9g carbs · per 100g
mozzarella cheese
80 g
280 kcal · 22g protein · 17g fat · 2.2g carbs · per 100g
balsamic glaze
1 tsp
195 kcal · 1g protein · 0.1g fat · 44g carbs · per 100g
fresh basil leaves
8 pc
23 kcal · 3.2g protein · 0.6g fat · 2.7g carbs · per 100g
pine nuts
8 g
673 kcal · 13.7g protein · 68.4g fat · 13.1g carbs · per 100g
egg
1 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
vinegar
1 tsp
21 kcal · 0g protein · 0g fat · 0.9g carbs · per 100g
arugula
20 g
25 kcal · 2.6g protein · 0.7g fat · 3.7g carbs · per 100g
sea salt
NaN to taste
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
extra virgin olive oil
1 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
Instructions
7 steps
Step 1
2 ingredients
Slice the tomato and mozzarella into rounds about 6–8 mm thick.
tomatoes
mozzarella cheese
Step 2
2 ingredients
Alternately arrange the tomato and mozzarella slices on a plate. Carefully place fresh basil leaves between them. Drizzle with balsamic cream.
balsamic glaze
fresh basil leaves
Step 3
1 ingredient
Lightly toast the pine nuts in a dry pan for 1–2 minutes until a mild aroma appears.
pine nuts
Step 4
2 ingredients
For the poached egg, bring water almost to a boil in a small pot. Add 1 teaspoon of vinegar. Use a spoon to create a small whirlpool and gently slip the egg (without shell) into the water.
egg
vinegar
Step 5
Cook for 3–3.5 minutes.
Step 6
Remove with a slotted spoon and place on paper towel.
Step 7
4 ingredients
Place a small handful of arugula next to the caprese. Sprinkle with pine nuts on top. Put the poached egg next to the salad. Drizzle the dish with olive oil, season with salt and pepper, and serve immediately.
arugula
sea salt
pepper
extra virgin olive oil
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