Poached Eggs with Tomato and Mozzarella

• 4 Eggs, organic extra fresh, large
• 280 ml Single cream
• 60 gr Dried tomato pesto
• 65 g Mozzarella, cut into cubes
• 2 tbsp Grated Parmesan cheese
• 2 tbsp Aperitif biscuits with herbs or with parmesan or olives
• 6 Cherry tomatoes, washed and cut into quarters
• 4 Ramekins in porcelain 140 ml
• Salt and pepper

#breakfast #quickandeasy #healthy #multicooker

1. Mix together the cream, egg whites and pesto. Add salt. Pour into the ramekins with the tomatoes and mozzarella.

2. Place a yolk in each one. Cling film it. Put them in the basket and then in the bowl with 200 ml of water.

3. Cooking time : 10 min.

4. Set aside for 3 minutes. Garnish with the parmesan and biscuits.