Peach Caprese Breakfast Sandwiches with Soft Scramble

Caprese traces its roots to the island of Capri, where tomato, mozzarella, and basil shine in simple harmony. This breakfast sandwich folds in ripe peaches and a soft scramble for a late-summer twist on toasted ciabatta.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 38g carbs
• 22g fat
• 6g fiber

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Ingredients

• 4 ciabatta rolls or English muffins
• 2 ripe peaches
• 1 large heirloom tomato
• 8 oz fresh mozzarella
• 6 large eggs
• 2 tbsp whole milk
• 1/3 cup fresh basil
• 2 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup baby arugula

Instructions

1. 1Slice the peaches and heirloom tomato into thin even rounds. Tear the fresh mozzarella into soft pieces and set the basil leaves aside for easy assembly.
2. 2Split and lightly toast the ciabatta rolls or English muffins until just golden. Brush the cut sides lightly with olive oil while still warm.
3. 3Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the mixture is uniform and slightly frothy.
4. 4Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, gently pushing the curds from the edges toward the center with a spatula until soft and just set, about 3 to 4 minutes. Remove from heat while still creamy.
5. 5Build each sandwich by layering a small handful of arugula on the bottom half of the roll, then spoon a portion of the soft scramble over it.
6. 6Arrange alternating slices of peach and tomato over the eggs, then tuck pieces of mozzarella between them so they warm slightly from the eggs.
7. 7Tear fresh basil leaves over the fruit and cheese, then drizzle lightly with balsamic glaze. Cap with the top half of the roll and press gently.
8. 8Serve the sandwiches immediately while the eggs are warm and the peaches still taste bright and juicy.