Italian Caprese Egg Breakfast Sandwiches with Corn Relish

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 4 ciabatta rolls or English muffins
• 4 large eggs
• 8 oz sliced fresh mozzarella
• 2 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 3 tbsp mayonnaise
• 1 tbsp olive oil
• 1 clove minced garlic
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• pinch red pepper flakes

Instructions

1. 1In a small bowl stir together the mayonnaise, minced garlic, salt, and a few grinds of black pepper; set the aioli aside.
2. 2Heat a skillet over medium-high heat with a drizzle of olive oil. Add the sweet corn kernels and cook 3 minutes until lightly charred, then transfer to a bowl. Dice one heirloom tomato and fold it into the corn with torn basil leaves, salt, and red pepper flakes to make a quick relish.
3. 3Slice the remaining heirloom tomato into thick rounds and season lightly with salt so excess moisture draws out.
4. 4Split and lightly toast the ciabatta rolls or English muffins until golden and crisp on the cut sides.
5. 5Heat a nonstick skillet over medium heat with a thin film of oil. Crack in the eggs, season with salt and pepper, and cook 2 to 3 minutes for sunny-side up with set whites and runny yolks, covering briefly if needed to finish the tops.
6. 6Spread the garlic aioli on both cut sides of each toasted roll. Layer a slice of fresh mozzarella on the bottom half so it softens slightly from the residual heat.
7. 7Add a seasoned tomato round, a spoonful of the corn-basil relish, the fried egg, and a few whole basil leaves. Drizzle lightly with balsamic glaze.
8. 8Close the sandwiches, press gently, and serve warm so the mozzarella melts into the egg yolk and the corn relish stays bright and juicy.