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1
Fill a large saucier pan (skillet with high sides) with 2 or 3 inches of water.
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2
Bring to the boil over high heat.
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3
Reduce the heat to medium-low, add the vinegar and salt.
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4
Adjust heat to keep the water at barely simmering.
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5
Meanwhile, toast the English muffins.
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6
Arrange two muffin halves on each of two serving plates while still hot.
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7
Place a slice of mozzarella (or Pepper Jack works well too!)
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8
and thick slice(s) of tomatoes.
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9
Crack an egg into a small bowl.
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10
Holding the bowl just above the surface of the water, gently slip the egg into the simmering water.
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11
Repeat with the remaining eggs.
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12
Use a slotted spoon to keep any threads or tails that form together as well as keep the eggs separated.
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13
Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 to 3 minutes depending on your preferences.
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14
Remove the eggs from the water with a slotted spoon, and place on a plate lined with paper toweling to remove any excess water.
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15
For assembling, place a poached egg on top of the tomatoes on each English muffin.
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16
Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt and black pepper to taste as desired.
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17
Serve immediately while warm.
