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Caprese Egg Sandwich


You know how much I love the combination of tomatoes and basil, well today I am sharing with you another creation with tomatoes and basil.  I went to the Farmer’s Market this past weekend and they had the best smelling tomatoes on the vine.  I couldn’t resist buying some.  So plump, juicy and reminds me of summer.  I can’t wait to get my tomato plants into the garden.  I also bought a basil plant from Trader Joe’s that I keep in the window sill in my kitchen for easy grabbing.  With all of this excitement of fresh summery produce I made for you today a Caprese Egg Sandwich.  Let me tell you, O.M.G!!  It was so good.  I can see having this a couple of times a week, yes I love it that much.

This sandwich really blew my mind.  It’s savory, a little spicy because I used Jalapeno Bread that my friend sent me from Pennsylvania, plus it tastes fresh.  The egg on the sandwich made is smooth and creamy.  Talk about taking a basic sandwich up a notch, just add an egg.  So good!  I have had this recipe in mind for a couple of weeks and I am so glad I finally made it.

The sandwich is a breeze to make.  Like I said, I used jalapeno sliced bread, but any kind of sandwich bread you like will work perfectly.  I had mini mozzarella balls from Trader Joe’s and I sliced them in half and added it to my bread.  Popped it in the broiler until the cheese started to melt.  While I did that I cooked a simple fried egg. Topped my sandwich with tomatoes and put the egg on top than of course you can’t have a caprese without basil, so I added the basil over the top.  It was amazing!  Can you tell how excited this sandwich makes me?

Caprese Egg Sandwich
Prep time
Cook time
Total time
A light Italian sandwich topped with melted mozzarella cheese, fresh tomatoes a fried egg and basil.
Recipe type: Sandwich
Cuisine: Italian
Serves: 1 sandwich
  • 2 slices bread (I used jalapeno bread)
  • 2 oz mozzarella (I used Trader Joe's Ovoline Mini Mozzarella Balls)
  • drizzle of olive oil
  • 6 slices tomato
  • 1 egg
  • 1 tsp. butter
  • 2 basil leaves, finely sliced
  • salt & pepper to taste
  1. Line a small baking sheet with parchment paper. Add the 2 slices of bread and top each bread evenly with mozzarella cheese. Place in broiler and cook until cheese is softened; about 1 minute. Take out of the oven and drizzle with just a pinch of olive oil. Place the bread on serving plate. Top with sliced tomatoes and season with salt and pepper.
  2. Over medium low heat, in a small skillet; add butter. When butter melts, add the egg and cook for 2 minutes, flip and cook for about 1 minute. Place egg over sandwich. Sprinkle with salt & pepper if desired. Top with sliced basil.
I used jalapeno sliced bread, but any kind of sandwich bread you like will work.
Nutrition Information
Serving size: 1 sandwich Calories: 395 Carbohydrates: 35 Sugar: 2 Sodium: 406 Fiber: 5 Protein: 26 Cholesterol: 271

This sandwich is perfect for dinner or breakfast.  There are no rules when you want to have it.  I bet it would even be good if you added a little bacon.  Yum! I am looking so forward to Summer. I am already getting geared up with my summer recipes.

I hope you have a fabulous weekend!



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