Description
A fresh and flavorful Caprese Egg Breakfast Sandwich featuring poached eggs, tomato, basil, and mozzarella layered on toasted English muffins. Perfect for a quick, protein-packed breakfast.
Ingredients
2 English muffins (Thomas’ Original or Dave’s Killer Bread)
1 ripe tomato, thinly sliced
4 oz. Tillamook Fresh Mozzarella, sliced
4 large eggs
1–2 tablespoons white vinegar
Fresh basil leaves
Balsamic vinegar
Olive oil
Flaky sea salt
Instructions
1. Slice the tomato and lightly salt it with flaky sea salt.
2. Slice the mozzarella thinly and set aside.
3. Toast English muffins until golden brown.
4. Bring a small pot of water to a gentle simmer and add a tablespoon of white vinegar.
5. Swirl the water slightly, then gently slide in the eggs and poach for 2–3 minutes until the whites are set but yolks remain soft.
6. Remove the eggs with a slotted spoon and place on paper towels to drain.
7. Top each toasted muffin half with mozzarella slices, followed by tomato slices and a poached egg.
8. Add fresh basil leaves on top, drizzle with olive oil and balsamic vinegar, and sprinkle with sea salt.
9. Serve immediately while warm.
Notes
Use fresh mozzarella from brands like Tillamook or BelGioioso for the best flavor.
A drizzle of balsamic glaze can add a sweet tang.
If making for a group, poach multiple eggs in a wide pan and toast muffins in batches.
For an on-the-go option, use hard-boiled eggs instead of poached ones.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and assembling
- Cuisine: American