Heirloom Tomato Caprese Egg Toast with Balsamic Glaze

Caprese, named for the island of Capri, pairs ripe tomatoes with mozzarella and basil in a simple Italian classic. Here those summer flavors crown poached eggs on olive-oil toasted sourdough, finished with a sweet balsamic glaze.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 510 cal
• 27g protein
• 42g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough bread
• 4 large eggs
• 2 large heirloom tomatoes
• 4 oz fresh mozzarella
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 clove garlic
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup fresh sweet corn kernels

Instructions

1. 1Heat a large skillet or griddle over medium heat. Brush both sides of the sourdough lightly with olive oil and toast until deeply golden and crisp on both sides, about 2 minutes per side. Rub one side of each hot toast with the cut garlic clove for aroma.
2. 2While the bread toasts, bring a shallow pan of water to a bare simmer for poaching. Crack each egg into a small cup, swirl the water gently, and slip the eggs in; poach 3–4 minutes until whites are set and yolks are still runny. Lift out with a slotted spoon onto a paper towel.
3. 3Slice the heirloom tomatoes into thick slabs and the mozzarella into matching rounds. Season the tomato slices with salt, pepper, and red pepper flakes.
4. 4In a tiny skillet over high heat, quickly blister the corn kernels in a drizzle of olive oil for 90 seconds until sweet and lightly charred; season with salt.
5. 5Assemble the toasts: layer mozzarella, then tomato, then a few basil leaves on each garlic-rubbed toast. The residual heat will soften the cheese slightly.
6. 6Top each toast with a poached egg and a spoonful of the blistered corn.
7. 7Drizzle balsamic glaze in a zigzag over the eggs and tomatoes, then finish with a final thread of olive oil and torn basil.
8. 8Serve at once with a knife and fork so the yolk can cascade over the tomato and toast—bright late-summer brunch energy in under 20 minutes.