WEEKDAYS 1e|12c|p

Sunday Eggs Caprese Breakfast Sandwich

Eggs Caprese Breakfast Sandwich Deedra Iandoli
Viewer Deedra Iandoli can't get enough of her favorite breakfast and once you try it you'll understand why.
skill level
Easy
time
1-30min
servings
1
cost
$
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Viewer Deedra Iandoli can't get enough of her favorite breakfast and once you try it you'll understand why.
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ingredients
  • For the Sandwich:
  • 2 slices of Semolina Bread
  • 2 tablespoons Olive Oil
  • 1 cat of Butter
  • 2 slices of Prosciutto (sliced thin)
  • 1 thick slice of Fresh Mozzarella
  • 1 slice of Large Beefsteak Tomato
  • 1 Egg
  • Salt and Pepper
  • 1 tablespoon Basil paste or Fresh Pesto (Mario Batali's recipe)For the Pesto:
  • 3 tablespoons pine nuts
  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 1 pinch sea salt
  • 1/4 cup fleshly grated Parmigiana
  • 3 tablespoons freshly grated Pecorino
  • 10 tablespoons Extra Virgin Olive Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 thick slice of Fresh Mozzarella
    1 slice of Large Beefsteak Tomato
    For the Sandwich: Slice tomato and mozzarella in thick slices, set aside.
  • 2
    2 slices of Semolina Bread
    Slice semolina bread into thick slices.
  • 3
    2 tablespoons Olive Oil
    In a frying pan heat approximately 2 tablespoons of olive oil and a pat of butter, when warm place two slices of bread in the pan and toast on each side.
  • 4
    1 pat of Butter
    1 Egg
    In a separate pan, fry an egg (or two if you are really hungry) over easy add salt and pepper to taste.
  • 5
    1 tablespoon Basil paste or Fresh Pesto (Mario Batali's recipe)
    2 slices of Prosciutto (sliced thin)
    Salt and Pepper
    When your bread is toasted place one slice on a plate and spread some pesto onto the bread, add a slice mozzarella and one egg so the mozzarella gets warm.  Add prosciutto and a slice of tomato. Spread the other slice of bread with more pesto and put two slices together to form your breakfast sandwich. 
  • 6
    3 tablespoons pine nuts
    2 cups fresh basil leaves
    1 clove garlic
    1 pinch sea salt
    1/4 cup fleshly grated Parmigiana
    3 tablespoons freshly grated Pecorino
    10 tablespoons Extra Virgin Olive Oil
    For the Pesto: In a large stone mortar, place pine nuts, basil, garlic and salt. Grind with a pestle until paste. Add cheeses and drizzle in olive oil. Store in jars topped with a very thin coating of extra virgin olive oil to just cover the pesto.
 
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