Ingredients


1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffin, split
4 (1 ounce) slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt to taste


Direction


Take a big pot and fill it with 2-3 inches of water then boil over
high heat. Lower the heat to medium low and pour in 2 teaspoons
of salt and vinegar. Maintain a gentle simmer.

Put a thick slice of tomato and a slice of mozzarella cheese onto
each English muffin half. Toast muffin halves in a toaster oven
for about 5 minutes until muffins have toasted and cheese
becomes soft.

In a small bowl, crack an egg and carefully slip the egg into the
simmering water while holding the bowl just above the water
surface.

Do the same with the remaining eggs. Poach eggs for 2
and a half to 3 minutes until egg whites are firm and yolks are
thick.

Use slotted spoon to take out the eggs from the water. Use
kitchen towel and dab onto eggs to remove excess water.

Put poached egg on top of each English muffin. Top each egg
with a teaspoon of pesto sauce then season with salt for added
taste.


Nutrition Information


Calories: 482 calories;
Sodium: 3093
Total Carbohydrate: 31.7
Cholesterol: 412
Protein: 33.3
Total Fat: 24.9