Caprese Eggs Benedict

Directions

Poached Eggs

• Step 1: Bring 4 cups water and 2 tablespoons vinegar to a simmer in medium saucepan. Crack 1 egg into a small ramekin. Stir water in one direction to create a slight vortex in center of the pan. Slip egg into vortex; continue stirring until water returns to a simmer.
• Step 2: Cook 2-3 min. until egg whites have set into an oval around the yolk. Remove egg with slotted spoon; blot on paper towel. Repeat with remaining eggs.
• Step 3: Eggs can be poached ahead of time. Store cooked eggs in refrigerator, submerged in water in a covered container for up to 2 days. When ready to serve, place eggs in a bowl of hot water 3-4 min. until warmed through.

Sauce

• Step 1: Heat sauce in large skillet on medium heat with 1 teaspoon each lemon zest and juice. Cook 3-4 min. or until heated through, stirring occasionally. Remove ¾ cup sauce mixture; keep warm.
• Step 2: Add spinach to remaining sauce mixture pan; cover. Cook 2-3 min. or until spinach is wilted. Remove pan from heat. Stir gently to combine.

Assembly

• Step 1: Top each bread half with 1 mozzarella slice, some of the spinach mixture, 1 tomato slice, 1 egg and some of the reserved sauce. Sprinkle with basil and pepper before serving.
• Step 2: Variations: Substitute sunny-side up or scrambled eggs for poached eggs. Substitute sliced rustic bread, cooked hash brown patties, marinated artichoke hearts, avocado halves or a few prosciutto slices for the ciabatta rolls.