Caprese egg muffins

After making caprese salad on a stick for an appetizer one night, the following morning I was still craving the taste of the basil, tomatoes and fresh mozzarella. There are few things as delicious as a caprese salad but these egg sandwiches come pretty close.


Caprese egg muffins
Makes 1 (Honestly, make yourself 2. Or more.)

1 English muffin, toasted
1 tsp pesto (try the  recipe I posted earlier)
1 slice of tomato
1 tsp-ish fresh mozzarella or  1 thin slice of mozzarella
1egg
1/2tsp of water
small drizzle of balsamic vinegar

I like the eggs to be uniform size so I cook them in individual ramekins to make them the same size as the English muffin. Mix the egg and the water in a small bowl. Spray the sides and bottom of the ramekin with cooking spray. Add the egg and water mixture. Add the sliced tomato to the egg mixture. Just lay it on top so it bakes into the egg. Microwave on 50% power for 80-90 seconds. Smear the pesto on one side of the English muffin and drizzle balsamic vinegar on the other side. SMALL drizzle. Don't soak it with BV. Place egg on the English muffin, top with cheese and enjoy!
No picture posted because I ate my breakfast way too fast.