Peach Caprese Breakfast Sandwiches with Soft Eggs

Caprese traces to the island of Capri, where mozzarella and basil became a summer classic. This breakfast spin swaps in ripe peaches on toasted English muffins with soft eggs, fresh mozzarella, and a light balsamic-honey glaze.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 22g protein
• 36g carbs
• 20g fat
• 4g fiber

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Ingredients

• 2 large ripe peaches
• 4 English muffins
• 8 oz ball fresh mozzarella
• 4 large eggs
• 1 cup fresh basil leaves
• 4 thin slices prosciutto
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1 cup arugula

Instructions

1. 1Heat a grill pan or cast-iron skillet over medium-high heat. Halve and pit the peaches, then cut into thick slices. Brush lightly with olive oil and grill 1 to 2 minutes per side until char marks appear and the fruit softens and caramelizes; transfer to a plate.
2. 2Split and toast the English muffins until golden and crisp. Keep warm.
3. 3In a small bowl whisk balsamic vinegar with honey and salt to make a quick glaze.
4. 4Melt butter in a nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up or over-easy until whites are fully set but yolks stay runny, about 3 minutes; season with salt and pepper.
5. 5Slice the fresh mozzarella into rounds. On the bottom half of each muffin layer a few arugula leaves, a slice of prosciutto, mozzarella, and two or three grilled peach slices.
6. 6Drizzle the peach and cheese with the balsamic-honey glaze, then tuck in torn basil leaves. Carefully slide a soft egg on top of each stack.
7. 7Cap with the muffin tops and press gently so the warm egg yolk begins to mingle with the peaches and mozzarella.
8. 8Serve immediately while the peaches are still warm and the cheese softens. The last peak peaches turn a classic Caprese into a memorable weekend breakfast sandwich that still feels seasonal on September mornings.