Tomato Pesto Poached Eggs

Difficulty: Simple
Time: 20 minutes
Serves: 4

  • 4 Campari Tomatoes, sliced in half
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp distilled white vinegar
  • 4 large eggs
  • 4 tsp pesto
  • 4 Fontina cheese, thinly slices

A simple Campari Tomato weekend brunch recipe.


  1. Pre-heat oven broiler.
  2. Brush tomatoes with oil and sprinkle with a ½ tsp kosher salt. Arrange tomato halves, cut sides up, on broiler pan. Broil approximately 6 inches from heat until tender and slightly charred (approx. 7 minutes). Leave broiler on.
  3. Fill a deep 10-inch skillet with 1¼ inches cold water. Add white vinegar and bring to a simmer. Break 1 egg into a cup, slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet. Poach, simmering until whites are firm but yolks are still runny (2-3 minutes).
  4. Gently transfer eggs with slotted spoon to paper towel. Drain and season with remaining ½ tsp of kosher salt.
  5. Using a foil covered baking sheet, place one poached egg on top of two halves of broiled tomatoes. Top each egg with tbsp of pesto. Cover eggs with cheese slices and broil until cheese is just melted (approx. one minute). Serve immediately.