Egg Caprese Salad
A fresh twist on caprese with jammy egg and pesto yogurt dressing
Maya Jones
Italian
Salad
No-Cook
Brunch
Lunch
High-Protein
Weeknight
Quick & EasySteps
- 1Make the dressing
Mix 1 teaspoon pesto, 1 tablespoon yogurt, 1 tablespoon parmesan, 1/4 teaspoon garlic granules, a pinch of salt, and the juice of 1/4 lime.
PestoYogurtParmesanGarlic powderSaltLime - 2Assemble the salad
Top the dressing with 1 large sliced tomato, 1/2 ball of sliced mozzarella, 1 jammy egg, and fresh basil leaves.
For a jammy egg, boil for 6-7 minutes, then ice bath immediately.
TomatoMozzarellaEggBasil - 3Serve
Serve with toasted sourdough on the side.
Sourdough
