Another breakfast with Bob! Now this isn’t totally following the caprese dish, seeing as I had no basil, but I had to make do with what I had and this was the result! I was a little unsure about drizzling the balsamic olive oil vinaigrette on the egg sandwich, but i must say it was surprisingly good! Always remember to try new flavours, ingredients and what not, you never know what might surprise you! Here is what I did:
Caprese Egg Sandwich
- 1 English Muffin
- Tuscan Balsamic and Olive Oil Vinaigrette
- Bocconcini Mozzarella
- 2 Eggs
- S & P
First things first, place the mozzarella balls into a small bowl and soak with the balsamic vinaigrette to allow them to absorb the flavours while you are cooking the rest of the meal. The rest is quite simple; just cook your egg whichever way you prefer, sprinkle with some dill, chives and salt and pepper to taste. While you are cooking the eggs, start another pan with cherry tomatoes, some olive oil as well as dill and chives, Once these are nearly done cooking, place some of the mozzarella in the pan for under a minute, to warm up a bit and pick up some of the flavours. Once everything is done cooking just place the egg, tomato and mozzarella open faced on an English muffin and drizzle with balsamic vinaigrette.
Voila! Another very appealing breakfast on your plate! (or mine).
Hope you enjoy!