Back-to-School Basil Egg & Heirloom Tomato Breakfast Sandwiches

Heirloom tomatoes and fresh basil turn a simple egg sandwich into a late-summer Caprese moment. Soft eggs, mozzarella, and chili-crisp mayo tuck into toasted English muffins for a portable back-to-school breakfast.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 430 cal
• 19g protein
• 32g carbs
• 26g fat
• 5g fiber

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Ingredients

• 4 English muffins
• 4 large eggs
• 2 medium heirloom tomatoes
• 4 oz fresh mozzarella
• 16 fresh basil leaves
• 3 Tbsp mayonnaise
• 1 Tbsp chili crisp
• 1 Tbsp butter
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup baby arugula
• 1/4 tsp garlic powder

Instructions

1. 1Stir mayonnaise with chili crisp and garlic powder in a small bowl until streaked and spicy; set the spread aside. Slice tomatoes into thick rounds and season lightly with salt so they release a little juice. Slice mozzarella into four even pieces.
2. 2Split English muffins and toast them until deep golden and crisp. Keep warm.
3. 3Heat a nonstick skillet over medium heat with the butter and olive oil. Crack eggs into the pan, season with salt and pepper, and cook to sunny-side-up or over-easy, 2 to 3 minutes, basting whites with fat until just set but yolks still runny.
4. 4While eggs cook, spread the chili mayonnaise on both cut sides of each warm muffin.
5. 5Layer bottom muffin halves with arugula, two basil leaves, a tomato slice, and a piece of mozzarella so the cheese softens slightly from residual heat.
6. 6Slide one egg onto each stack. Add another tomato slice and more basil. Cap with the muffin tops and press gently.
7. 7Wrap each sandwich in parchment if packing for the car or desk, or serve open-faced on plates right away.
8. 8Eat while the egg yolk is still warm and can mingle with the tomato juices and chili mayo. These hold well for 20 minutes wrapped.