Peach Caprese Breakfast Toast with Whipped Ricotta & Soft Eggs

Caprese traces to the island of Capri, where ripe tomato, mozzarella, and basil meet in simple summer harmony. This breakfast toast folds in grilled peaches, whipped ricotta, and soft eggs for a sweet-savory brunch spin on that classic.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 38g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 thick sourdough or country bread slices
• 1 1/2 cups whole-milk ricotta
• 2 large ripe peaches, sliced
• 1 large heirloom tomato, sliced
• 4 oz fresh mozzarella pearls or torn fresh mozzarella
• 4 large eggs
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 2 tbsp honey
• 2 tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• for finishing flaky sea salt

Instructions

1. 1Heat a grill pan or cast-iron skillet over medium-high heat. Brush peach slices lightly with olive oil and grill 1 to 2 minutes per side until marked with deep char lines and slightly softened. Transfer to a plate.
2. 2In a small bowl, whip the ricotta with salt, black pepper, and a drizzle of olive oil until creamy and spreadable. Taste and adjust seasoning.
3. 3Toast the bread slices until deeply golden and crisp on both sides, either in the toaster, under the broiler, or in the same grill pan with a light brush of oil.
4. 4Bring a saucepan of water to a bare simmer. Gently lower in the eggs and cook 6 1/2 minutes for jammy centers. Shock briefly in ice water, peel, and set aside.
5. 5Spread a thick layer of whipped ricotta over each warm toast. Arrange alternating slices of grilled peach and heirloom tomato on top, then tuck in mozzarella pieces.
6. 6Halve the soft eggs and place one half (or two) on each toast. Season the yolks with flaky sea salt and cracked pepper.
7. 7Scatter plenty of fresh basil leaves over everything. Finish with a drizzle of honey, a swirl of balsamic glaze, and a final thread of olive oil.
8. 8Serve immediately while the toast is still crunchy and the eggs are warm. This brunchy plate captures the last peak peaches and tomatoes without turning on a full oven.