It appears we have a real issue with Caprese. We cannot get enough of it.

Julie ran across a Pinterest Pin the other day of a Caprese Eggs Benedict. I have always enjoyed an Eggs Benedict, though not to often as I also enjoy open arteries. This was a slightly healthier take on the dish, using fresh mozzarella and tomatos instead of Canadian bacon. 

In this attempt poaching the eggs went over well except for one where the egg escaped its white surroundings. The sauce was only so so. It was a bit runny and hence did not add to much flavor to the recipe. I think the next trial will aim for a thicker variety.

Maybe with some home made mozzarella.