Grilled Peach Caprese Breakfast Toast with Soft Eggs

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 2 large ripe peaches
• 4 thick sourdough bread slices
• 8 oz ball fresh mozzarella
• 4 large eggs
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1 cup baby arugula

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Halve and pit the peaches, then cut into thick wedges. Brush the cut sides lightly with olive oil.
2. 2Grill the peach wedges cut-side down without moving them until deep grill marks appear and the fruit softens and caramelizes, 2 to 3 minutes per side. Transfer to a plate and drizzle with honey while still hot.
3. 3Brush both sides of the sourdough slices with the remaining olive oil. Grill or toast until crisp and marked, about 1 to 2 minutes per side. Rub one side of each toast lightly with a cut garlic clove if you like extra savoriness.
4. 4Bring a shallow saucepan of water to a bare simmer for poaching, or set a nonstick skillet over medium for sunny-side eggs. Cook the eggs until the whites are opaque and the yolks are still runny, 3 to 4 minutes. Season with salt and pepper.
5. 5Tear or slice the fresh mozzarella and lay it over the warm toasts so it softens slightly from the residual heat. Pile on baby arugula.
6. 6Arrange the warm grilled peach wedges over the cheese. Tuck in plenty of fresh basil leaves.
7. 7Top each toast with a soft egg. Finish with a zigzag of balsamic glaze, flaky salt, and cracked black pepper. Serve immediately so the toast stays crisp and the egg yolk can run into the peaches and mozzarella.