CHEF EMORY POACHED EGGS CAPRESE WITH PESTO ENJOY DAN:

CHEF EMORY POACHED EGGS CAPRESE WITH PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon distilled vinegar
2 teaspoons sea salt

4 eggs 2 English muffins, split

4 (1 ounce) slices mozzarella cheese

1 tomato, thickly sliced

4 teaspoon EMERY’S pesto (recipe to follow)

INSTRUCTIONS:

1.   Fill a large saucepan with 2-3-inches of water and bring to a boil over high heat.

2.   Reduce heat to medium-low, pour in vinegar and 2 teaspoons salt.

3.   Keep the water to a gentle simmer.

4.   While waiting for the water to simmer, place a slice of mozzarella cheese & thick slice of tomato on each English muffin half.

5.   Toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

6.   Crack an egg into a small bowl.

7.   Holding the bowl just above the surface of the water, gently slip the egg into the simmering water.

8.   Repeat with remaining eggs.

9.   Pouch the eggs until the whites are firm and the yolks have thickened but not hard 2-1/2-to 3 minutes.

10.                Remove the eggs with a slotted spoon, and dab with kitchen towel to remove excess water.

11.                To assemble, place a pouched egg on top of English muffin.

12.                Spoon a teaspoon pesto sauce onto each egg and sprinkle with salt to taste.

EMORY’S PESTO:

1-1/2cups firmly packed fresh cilantro leaves

1/2-cup grated Romano cheese (2 oz.)

1/4-cup chopped walnuts

1 garlic clove

1/4-cup olive oil

4 tablespoons Yoplait Greek plain yogurt (from 2-pound container)

INSTRUCTIONS:

1.   In a food processor, place all pesto ingredients except yogurt.

2.   Cover; process on medium speed about 1 minute, scraping sides, until finely chopped.

3.   Stir in yogurt.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!