Caprese Breakfast Toast
This simple breakfast was born during a summer stay at an agriturismo in Tuscany, where the host served morning toast with ingredients from her garden. When I commented on the unusual breakfast combination, she explained that Italians often enjoy savory morning meals using whatever fresh ingredients are available. Her modest toast with tomatoes and basil has evolved into this elevated version that I now serve at summer brunches.
Ingredients
- 4 thick slices rustic Italian bread
- 1/4 cup olive oil, divided
- 2 cloves garlic, peeled and halved
- 8 ounces fresh mozzarella, sliced
- 2 large ripe tomatoes, sliced
- 1 cup fresh basil leaves
- 4 large eggs
- 2 tablespoons butter
- Flaky sea salt
- Freshly ground black pepper
- 2 tablespoons balsamic glaze or reduction
- Red pepper flakes (optional)
Instructions
- Preheat broiler to high.
- Brush bread slices on both sides with 2 tablespoons olive oil.
- Toast bread under broiler until golden brown, about 2 minutes per side.
- Rub toasted bread with the cut sides of garlic cloves.
- Layer mozzarella slices on each piece of toast.
- Return to broiler just until cheese begins to melt, about 1 minute.
- Meanwhile, heat butter in a non-stick skillet over medium heat.
- Crack eggs into skillet and cook to desired doneness (sunny-side up is traditional).
- Remove toast from broiler and top each with tomato slices.
- Place a fried egg on each toast.
- Scatter fresh basil leaves over and around the toasts.
- Drizzle with remaining olive oil and balsamic glaze.
- Season with flaky salt, pepper, and red pepper flakes if desired.
- Serve immediately while eggs are still warm.
Recipe Notes
- For the best flavor, use the ripest summer tomatoes you can find.
- Buffalo mozzarella is traditional, but any fresh mozzarella works well.
- Make your own balsamic glaze by simmering balsamic vinegar until reduced by half.
- For an elegant variation, use a mixture of colorful heirloom tomatoes.
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 4
