Grilled Peach Caprese Breakfast Toast with Soft Scrambled Eggs

Serves 2 · 12 min prep · 15 min cook

Ingredients

• 2 ripe peaches
• 4 thick sourdough bread slices
• 6 oz fresh mozzarella
• 4 large eggs
• 2 tbsp whole milk or cream
• 1/3 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• pinch flaky sea salt

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Halve and pit the peaches, then brush the cut sides lightly with olive oil.
2. 2Grill the peaches cut-side down for 3 to 4 minutes without moving them until deep grill marks appear and the fruit softens and caramelizes. Flip briefly for 1 minute, then transfer to a cutting board and slice into wedges.
3. 3Brush both sides of the sourdough with remaining olive oil and grill or toast until golden and crisp with light char marks, about 2 minutes per side.
4. 4In a bowl whisk the eggs with milk, salt, and black pepper until smooth. Melt butter in a nonstick skillet over low heat.
5. 5Pour in the eggs and cook slowly, stirring constantly with a rubber spatula in figure-eight motions, until soft, creamy curds form and the eggs still look slightly wet, about 3 to 4 minutes; pull them off heat early so carryover cooking finishes them.
6. 6Tear fresh mozzarella into rustic pieces and arrange over the warm toasts so it softens slightly from the heat.
7. 7Top each toast with grilled peach wedges, soft scrambled eggs, and torn basil leaves. Drizzle generously with balsamic glaze and finish with flaky sea salt and cracked pepper.
8. 8Serve at once while the toast is still crunchy, the eggs creamy, and the peaches warm. Perfect for a late-summer weekend brunch plate.