Caprese Benedict

On weekdays I am not a fan of breakfast. Most mornings I skip it or just have a couple handfuls of Cheerios. But weekends are another story. I love brunch and recently I decided to start cooking brunch on a regular basis.
Poached eggs intimidate people but they are surprisingly easy to make. You can also make poached eggs ahead of time (up to 24 hours before eating, cook a minute less, store in a container filled with cold water, refrigerate). Last month I successfully made this breakfast for about 20 people at my friends apartment. I poached eggs ahead of time, and just reheated them in boiling water for 2 minutes.

You will need:
Eggs (the fresher the better)
2 tablespoons white vinegar
Sliced tomato
Sliced mozzarella
Pesto (I use reduced fat)
A pinch of parmesan
Optional: toasted English muffin

Step 1
Fill a frying pan with 3 inches of warm water. Add the vinegar and bring to a slow boil.

Step 2
Crack the first egg into a small bowl. Once the water has boiled, lower the egg gently into the water. Please note that if the yolk breaks you need to start over with another egg. Repeat putting up to four eggs in one pan. After 2 minutes gently roll the egg over and gently make sure it isn't stuck to the bottom of the pan.

Step 3
Stack mozzarella and tomato. Place on toast if you like.

Step 4
After cooking the eggs for 3.5 - 4 minutes remove from water with a slotted spoon and place on top of tomato and mozzarella. Place a 1/2 teaspoon of pesto on top of the eggs. Sprinkle with Parmesan.