caprese eggs on toast

one food jason and i don't agree on are eggs. his are always cooked to death - not even a hint that the yolk might run or be the slight bit soft - mine are cooked just enough so the whites are set. which could be a pain in the you-know-what, forcing us to retire eggs from the dinner and breakfast rotation. luckily it hasn't happened yet.

this time eggs are paired perfectly with fresh garlicky tomatoes, melty mozzarella, a gooey poached egg (for me and a hard poached egg for jason) and fresh pesto. topped above a piece of italian bread, it's the perfect bite. and even though these made a weeknight dinner appearance for us, this would be an amazing weekend breakfast or lunch.

 

caprese eggs on toast

30 minutes, makes 4 eggs on toast, which served two of us

4 slices italian bread
1 pint cherry tomatoes
2 cloves garlic, minced
1/2 pound fresh mozzarella, sliced
4 eggs
2 tablespoons pesto (or more, depending on how much you love the stuff)

1. coat the bottom of a saute pan with olive oil and heat over medium-low. halve the tomatoes and add them to the pan along with the garlic. saute slowly just until the tomatoes start to break down, about 10 minutes.
2. while the tomatoes are cooking, toast your bread and cook the eggs to your liking. if the tomatoes are finished before your eggs, turn off the heat and cover them to keep warm.
3. layer the cheese, tomatoes, and eggs on the toast. top each egg with pesto.