YOUR SOLIN GENERATED RECIPE
Fresh Basil Pesto Mozzarella Tomato Stack
Enjoy a vibrant and refreshing stack of ripe tomato slices layered with creamy part-skim mozzarella, finished with a homemade basil pesto and two perfectly poached eggs. This dish is both visually appealing and nutritionally balanced, offering a delightful blend of tangy tomato, rich cheese, and aromatic basil pesto that makes it suitable any time of day.
INGREDIENTS
1 medium Fresh Tomato (123g)
3.5 oz (100g) Part-Skim Fresh Mozzarella
1 serving (30g) Homemade Basil Pesto
2 large Poached Eggs
0.5 cup Fresh Basil Leaves
1 clove Garlic
1 tbsp Pine Nuts
1 tbsp Grated Parmesan Cheese
0.5 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Begin by preparing the homemade basil pesto. In a small food processor, combine 0.5 cup fresh basil leaves, 1 clove garlic, 1 tbsp pine nuts, and 1 tbsp grated Parmesan cheese. Pulse until coarsely blended.
With the processor running, slowly drizzle in 0.5 tbsp extra virgin olive oil until the pesto reaches a smooth consistency. Season with a pinch of salt and pepper. Set aside.
Slice the fresh tomato into thick rounds and arrange them on a serving plate.
Slice the part-skim fresh mozzarella into rounds that match the tomato slices.
Layer the mozzarella slices over the tomato rounds.
Gently poach 2 large eggs in simmering water until the whites are set and the yolks remain runny, about 3-4 minutes. Remove with a slotted spoon and season lightly with salt and pepper.
Place the poached eggs on top of the mozzarella layer.
Drizzle the prepared basil pesto over the entire stack. Finish with a light garnish of freshly ground pepper.
Serve immediately and enjoy the medley of flavors in this fresh, protein-packed dish.