My garden is blooming like crazy and it is SO exciting. Yesterday my two youngest daughters and I headed out to collect basil to make pesto. I made enough to freeze two portions and keep the third out for dinner last night.
Today, as I surveyed the contents of my fridge for lunch fixings, I had my sights set on the left over pesto. I also had left over tomatoes (marinated in red wine vinegar and salt) and fresh mozzarella.
I decided to take the Caprese salad to a new level. In case you have no clue what Caprese Salad is (how is that even possible??), you layer tomato, fresh mozzarella, and basil, then drizzle with olive oil and salt and pepper to taste.
Now back to my lunch….
I wanted something a bit more hearty, more satisfying. And so I introduce:
Caprese Eggs With Pesto
Start with a few slices of marinated tomatoes (30 minutes in red wine vinegar with a bit of salt and pepper).
Add a good thick slice (or two) of fresh mozzarella
And a heaping dollop of pesto (want to make your own? – look here)
Now fry up an egg and place the hot egg on top. I added a bit more pesto on top because 1. It looks prettier and 2. Hello! It’s PESTO!
Grab your fork and knife and dig in!