Caprese Egg Sandwich
This easy morning treat is not only great for a quick dash-out-the-door breakfast, but it’s impressive when you have overnight company. With fresh basil now available year round in the produce section, Caprese is no longer just a summer delight.
I made open faced sandwiches to save on the carbs, but it’s equally delicious as a two-sided sandwich (or how about a double-decker for those big eaters!) Try it for brunch served open faced and cut into triangles…the platter is beautiful. Add Mimosa’s and a bowl of fresh fruit for a completely elegant yet easy menu.
- Favorite gluten free bread slices
- Mozzarella slices
- Tomatoes, thinly sliced
- Fresh basil leaves
Toast the number of bread slices and lightly butter. Set in warming oven or cover with cloth and set aside.
Heat a small amount of butter in the bottom of skillet. Fry the eggs to your liking (season) and top with a slice of mozzarella cheese after the first flip. Add the tomato slices to the pan to quickly sear on both sides (just to warm and soften). Place the egg/mozzarella on a slice of toast and top with tomatoes. Top with basil leaves and fresh black pepper.
If making a large number of sandwiches, heat oven to 200 and place on baking sheet to keep warm – without the basil. Top with basil just before serving. Enjoy.