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Deedra Iandoli's Sunday Eggs Caprese Breakfast Sandwich

Eggs Caprese Breakfast Sandwich Deedra Iandoli
Enjoy your favorite egg dish all day!
skill level
Easy
time
1-30min
servings
1
cost
$
Contributed by :
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
kitchenware
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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