Breakfast Caprese with Soft-Boiled Eggs
Salad for breakfast? When it’s as gorgeous and melt-in-your-mouth tender as caprese with soft-boiled eggs from Lindsay Maitland Hunt’s Healthyish, we’d like one every morning. Soft-boiled eggs perfectly enhance the flavors of the classic Italian combo—just place them on top of the tomato and mozzarella, then slice them so the runny yolk makes a sauce.
2 large eggs
3 thin slices (about 2 ounces) fresh mozzarella
1 small or medium tomato, thinly sliced
1 teaspoon extra-virgin olive oil
Fresh basil leaves, for serving
Kosher salt and freshly ground black pepper
1. Bring a small pot of water to a boil. Using a long-handled spoon, gently lower the eggs into the water. Roughly dropping them in can cause the shells to crack on the bottom of the pot.
2. Turn the heat down to a gentle simmer and set a timer for 6 minutes. Carefully remove the cooked eggs and submerge in an ice bath or run under cold water until cool enough to handle. Tap each egg gently on the counter and roll to crack the shell all over. Peel the shell off.
3. Arrange the mozzarella and tomato slices on a plate and nestle the eggs into the center so they’re secure. Drizzle with the olive oil, sprinkle with basil, season with salt and pepper and slice open the eggs so that the yolk runs all over.