Caprese Eggs
Caprese Eggs

Before we get to the food, I just want to say a big thanks to all of you for all the warm wedding wishes!! We’re all still on cloud nine around here, but slowly starting to drift down and I’ve missed chatting and sharing food with you all so much!! Also, one more thing--did you have a fun July 4th? We very untraditionally went out for pizza to one of our favorite places--all 18 of us--some from our new family, some of us regulars and it was a whole lot of loud fun (seriously we were almost as loud as the fireworks we watched later that night!!) In any case, hope you all had a fun and tasty holiday too! Today, I’m super excited to bring you this terrific, breakfasty twist on the classic Caprese salad. Get ready to rethink everything you ever thought about mozzarella, tomato, basil, balsamic vinegar and...soft boiled eggs!!

Guys, this is so simple but so YUMMY!! And it comes together so quickly. I can’t believe it’s not a regular thing.

But once you taste a bite of the combo of all these very basic ingredients, I know you’re going to make it a regular thing, especially while tomatoes are in season!

DSC_0025 (1).jpg

It’s so gorgeous looking! Absolutely right for summer!

And while I’ve been touting this as breakfast fare, the truth is that it’s great for lunch and even as a light supper on warm nights.  

DSC_0034 (1).jpg

Caprese Eggs— who would’ve thunk it?!! 


Caprese Eggs

Serves 2
Prep Time:  15 minutes


  • 4 large eggs
  • 4 ounces fresh mozzarella, thinly sliced
  • 1 large ripe tomato, thinly sliced  
  • 2 teaspoons olive oil
  • A drizzle or two of good balsamic vinegar (optional)
  • A handful or two of fresh basil, stacked, rolled up and cut into thin strips
  • Kosher salt and black pepper

The  Recipe

1.  Bring a medium sized pot of water to boil. Lower the eggs gently into the water so as not to crack them and turn the heat down so that the water is just simmering. Cook for 6 minutes. Then, run the eggs under cold water until cool enough to handle and crack the shell all over so that the eggs can be easily peeled. 

2.  Place the mozzarella and tomato slices on the plate, layering them attractively and then sort of tuck the eggs into the center, gently opening them a bit so that the yolk runs out a little. Drizzle with the oil and vinegar if using, sprinkle on the basil and season to taste with the salt and pepper. Serve immediately with a slice of bread or two to mop up all the yumminess! Double or triple the recipe for more servings.


Note:  Recipe adapted from Healthyish by Lindsay Maitland Hunt. I tinkered with some of the proportions and added a splash of balsamic for certain of my eaters.

Print Friendly and PDF