Imagine the classic Italian Caprese salad transformed into an elegant brunch dish, with perfectly poached eggs replacing the traditional mozzarella, their golden yolks spilling over ripe tomatoes, fresh basil, and creamy burrata when you cut into them. This Poached Eggs Caprese is a sophisticated yet simple dish that combines the best of Italian flavors with the protein-rich satisfaction of perfectly cooked eggs. The runny yolk acts as a luxurious sauce that mingles with fruity olive oil, tangy balsamic, and the sweet acidity of peak-season tomatoes, creating a harmony of flavors and textures in every bite. The key to this dish is using the highest quality ingredients—since there are so few components, each one shines and contributes significantly to the final result. Whether you’re hosting a special brunch, want to elevate your breakfast game, or need a light but satisfying lunch, this poached eggs Caprese delivers restaurant-quality elegance with straightforward techniques that anyone can master.
Serving Quantity: 4 servings
Cooking Time: 20 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 320
- Protein: 18g
- Fat: 24g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 6g
- Sodium: 480mg
1. Gather Your Ingredients
For the base:
- Four large, ripe heirloom or beefsteak tomatoes, sliced thick
- Eight ounces burrata cheese or fresh mozzarella, torn into pieces
- One cup fresh basil leaves
- Quarter cup extra virgin olive oil (use your best quality)
- Two tablespoons aged balsamic vinegar or balsamic glaze
- Flaky sea salt (Maldon or similar)
- Freshly cracked black pepper
For the poached eggs:
- Eight large eggs, very fresh
- One tablespoon white vinegar or lemon juice
- Pinch of salt
For serving:
- Crusty Italian bread or baguette, toasted
- Additional basil leaves for garnish
- Red pepper flakes (optional)
- Microgreens (optional)
- Extra balsamic glaze for drizzling
2. Prepare the Tomatoes
Select ripe, peak-season tomatoes that are fragrant and give slightly when pressed. Heirloom varieties offer the best flavor and beautiful colors, but any ripe tomato will work. Wash and dry the tomatoes, then slice them into thick rounds about half an inch thick. You want substantial slices that can support the weight of the eggs and provide a sturdy base. Discard the top and bottom slices or save them for another use. Arrange the tomato slices on four serving plates in an overlapping pattern or in a circle, using 2 to 3 slices per plate depending on size. Season the tomatoes lightly with flaky sea salt and a few grinds of black pepper. Let them sit at room temperature while you prepare the other components—this brings out their flavor.
3. Prepare the Burrata
Remove the burrata from the refrigerator about 20 minutes before serving to bring it to room temperature, which is when it tastes best and has the creamiest texture. If using fresh mozzarella instead, the same timing applies. Burrata is preferred for this dish because of its incredibly creamy, almost liquid center that adds luxurious richness, but quality fresh mozzarella works beautifully too. Just before assembling, tear the burrata or mozzarella into rustic, bite-sized pieces. Don’t cut it cleanly with a knife—torn cheese has more surface area and looks more artisanal. Set the cheese aside at room temperature.
4. Prepare the Basil
Gently wash the fresh basil leaves and pat them completely dry with paper towels or a clean kitchen towel. Any water will dilute the olive oil and vinegar. Select the most beautiful, unblemished leaves for garnish. For the basil that will be mixed into the dish, you can leave small leaves whole or tear larger leaves into pieces. Never cut basil with a knife as this bruises the leaves and causes them to oxidize and turn black. Tearing creates cleaner breaks and preserves the herb’s bright green color and fresh flavor. Set aside the prepared basil until assembly.
5. Set Up for Poaching Eggs
Fill a large, deep skillet or wide saucepan with about 3 inches of water. Add one tablespoon of white vinegar or lemon juice and a pinch of salt. The acid helps the egg whites coagulate faster and hold together better during poaching. Bring the water to a gentle simmer over medium heat—you should see small bubbles forming on the bottom but not a rolling boil. Water that’s too hot will cause the eggs to break apart and become ragged. While the water heats, crack each egg into a small cup or ramekin. This allows you to gently slide each egg into the water and makes it easier to manage multiple eggs.
6. Poach the Eggs
Once the water is at a gentle simmer, use a spoon to create a gentle whirlpool in the water by stirring in one direction. This swirling motion helps wrap the egg white around the yolk for a neater shape. Gently slide one egg from the cup into the center of the whirlpool. The swirling water will help the white wrap around the yolk. Immediately repeat with 2 to 3 more eggs, spacing them apart in the pan. Don’t overcrowd—you may need to work in batches. Let the eggs poach undisturbed for 3 to 4 minutes for runny yolks, or 4 to 5 minutes for slightly firmer yolks. The whites should be completely set and opaque, while the yolks should still be soft.
7. Remove and Drain the Eggs
Use a slotted spoon to carefully lift each poached egg from the water. Let excess water drain off by holding the spoon over the pan for a few seconds. Transfer the egg to a paper towel-lined plate to absorb any remaining water. Blot the top gently with another paper towel if needed. Repeat the poaching process with the remaining eggs if working in batches. The eggs can be poached up to 30 minutes ahead and kept in a bowl of warm (not hot) water until ready to serve. To reheat, simply slip them into simmering water for 30 seconds.
8. Assemble the Plates
Working with the tomato-lined plates, tuck the torn burrata or mozzarella pieces among and between the tomato slices, distributing the cheese evenly across each plate. The cheese should nestle into the tomatoes rather than sitting on top. Scatter about half of the torn basil leaves over the tomatoes and cheese on each plate, letting them fall naturally for a rustic look. The basil adds that essential aromatic element and signals the Caprese connection. At this point, your base is beautifully arranged and ready for the star ingredient.
9. Top with Poached Eggs
Carefully place two perfectly poached eggs on each plate, positioning them atop the tomatoes and cheese. The eggs should be the focal point, so place them prominently where they’ll be immediately visible. The contrast of the white eggs against the red tomatoes and green basil creates that classic Italian flag color scheme. Immediately season the eggs with a light sprinkle of flaky sea salt and freshly cracked black pepper. The salt on the eggs is important as they haven’t been seasoned yet.
10. Dress and Serve
Drizzle each plate generously with the best quality extra virgin olive oil you have—this is not the time for cooking oil, but rather your finishing oil with fruity, peppery notes. Use about one tablespoon per plate, letting it pool around the tomatoes and drip over the eggs. Drizzle with aged balsamic vinegar or balsamic glaze, using about half a tablespoon per plate in an artistic pattern. The balsamic provides essential sweet-tart contrast. Scatter the remaining fresh basil leaves over each plate. If desired, add a pinch of red pepper flakes for subtle heat and a few microgreens for extra elegance. Serve immediately while the eggs are warm, with toasted crusty bread on the side for mopping up the runny yolks, olive oil, and tomato juices. Encourage diners to break into the eggs right away to create that luscious, sauce-like yolk that ties everything together.
Tips for Perfect Results
- Use the freshest eggs possible for poaching. Fresh eggs have tighter whites that hold together better, while older eggs spread out and become wispy in the water.
- The vinegar in the poaching water is essential. It helps the egg whites coagulate quickly and prevents them from spreading into ragged strands.
- Maintain a gentle simmer, never a rolling boil. Aggressive bubbling will break apart the delicate eggs and make them tough and rubbery.
- Create a whirlpool before adding eggs. This swirling motion helps wrap the white around the yolk for a neater, more compact shape.
- Use peak-season tomatoes for the best flavor. Off-season tomatoes are watery and flavorless and will ruin this simple dish where each ingredient matters.
- Bring the burrata to room temperature before serving. Cold burrata is firmer and less creamy, missing that luxurious, flowing center.
- Never cut basil with a knife—always tear it by hand. Cutting bruises the leaves and causes oxidation that turns them black.
- Use your best quality extra virgin olive oil and balsamic. With so few ingredients, quality makes a dramatic difference in the final result.
- Serve immediately after plating. The eggs are best when still warm, and the yolks should be runny for that sauce-like quality.
- Have everything prepped and ready before poaching eggs. Once the eggs are done, you want to assemble and serve immediately for the best experience. This dish doesn’t store or reheat well—it’s meant to be enjoyed fresh and in the moment. The combination of warm eggs with cool tomatoes and creamy cheese at room temperature creates a wonderful play of temperatures that adds another dimension to the dish. Pair with a crisp white wine or prosecco for an elegant brunch, or serve with a simple arugula salad for a complete, light meal.
