Grilled Peach Caprese Breakfast Bowls with Soft-Scrambled Eggs

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 3 ripe peaches
• 1 pint cherry tomatoes
• 8 oz fresh mozzarella pearls
• 8 large eggs
• 3 Tbsp whole milk
• 2 Tbsp unsalted butter
• 1/2 cup fresh basil
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby arugula

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Halve and pit the peaches, brush cut sides lightly with olive oil, and grill cut-side down for 3 to 4 minutes until deep grill marks appear and fruit softens. Slice into wedges.
2. 2While peaches grill, halve the cherry tomatoes and toss them with mozzarella pearls, salt, and half the torn basil.
3. 3Crack eggs into a bowl, add milk, salt, and pepper, and whisk until completely uniform and slightly frothy.
4. 4Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and stir slowly with a silicone spatula, scraping the bottom continuously, until large soft curds form but eggs still look slightly wet, about 3 to 4 minutes. Remove from heat.
5. 5Divide arugula among four shallow bowls. Spoon the soft scrambled eggs on one side and the tomato-mozzarella mixture on the other.
6. 6Arrange warm grilled peach wedges over the top. Drizzle everything with remaining olive oil and balsamic glaze, then finish with the rest of the basil and an extra grind of pepper.
7. 7Serve immediately so the eggs stay creamy and the peaches are still warm against the cool mozzarella.